Alrighty! I have enough done to prove to myself this is a good idea…Tasty, simple, and quick (minus the hand washing the ice cube trays…Hoo boy, I hate that, )
The main image is a cup of rhubarb, blueberry, and oats. A nice little treat…A really nice little treat,
To make one cube, I use a small 11 oz cup, and pour in enough water to cover about 2/3rds the cube. (I haven’t done so yet, but you could also use almond, oat, coconut, etc milk instead). Then heat it for 30 seconds in the microwave and stir til the cube is completely melted. For the savory soups, I’ll sometimes add another 20 seconds after the first cook and stir.
Also, for sweet ones, or if you want a cold soup, put in half the water, heat, then add an ice cube to cool it down.
The ice cubed rhubarb one (in a bag because I don’t have another cannister, and I don’t want the sweet flavors mixed with soups, heh).
Mushroom soup, and a sweet and savory beet with oatmeal.
The best methods I have found is making any ones (such as the rhubarb) stronger, or with less water. For others, such as the mushroom soup, reducing by 1/3 or 1/2 over low heat.
As for adding the oatmeal, old fashioned holds its shape quite well (although, it’s the only kind I get, so maybe rolled oats will work? ). anyway, I add those after the soup/sweets are fully cooked/reduced, with the heat turned down, for about two minutes, then I turn the heat off, and immediately cool the pan (and soup) in some ice water. Then spoon fill each ice cube tray.
Lost my train of thought, but meh, I’ve got it started. So I’ll add more info when it comes to me…as well as I’ll try to actually write down some recipes, heh.