So I have carrots, celery and onions, they are going to be rank in a couple of days time.

[TaraKnowles]

Lord preserve us, how can I freeze them so they don't get wasted?

Use up with some meat in slow cooker for casserole tomorrow night?

Sounds like the base for soup to me. Anything else you can chuck in?

Or, minestrone. That (or the meat stew) would freeze perfectly well, assuming you don't scoff it first.

Perfect soup?

My standard minestrone recipe is easy - mixed veg, onions, potatoes, all diced about 1cm. Fry in a little oil for a few minutes, don't allow to brown. Add water & stock, bring to simmer until nearly cooked. Add any veg that don't need frying (peas etc) & a tin of chopped tomatoes. Add a tin of your choice of beans (drained of their water, & rinsed), flageolet are nice. Simmer until all cooked. Serve with a swirl of pesto. I prefer the Zest vegan pesto as it's got a good strong flavour.

Do you think I should use them to make soup? Can I freeze them raw altogether for another time?

This always happens when I buy celery. I blame the celery.

Apparently, after you've'd (wtf) the celery you can pop the bulby base in a glass of water and grow another one! But yes i'd do a chicken and noodle soup and freeze portions of that

Soup. But if you're freezing, I would blanch first and/or save yourself some time for the future and fry the onions and freeze them in portions.

Btw, how can onions go manky? They last forever!

this is the best base chefs always have to hand.its technichally calle a mirepoix.its the base for any good rich or light dish.its always the first thing you fry down for soups and stews.
in this weather they would make a great stew,shephard pie,chicken pie,mixed with other things like rice or lentals for a hearty or light dish.even a spaghetti bolognase.

In answer to your question, yes you can prep them and freeze them raw for later.

I do this rather than waste food. I use zip lock bags. I know someone who does this with all fresh vegetables, shops and preps a vast mountain once a month and cooks it all straight out of the freezer (admittedly I think this is a bit odd, but it proves you can do it!)

Thank you all. I'm going to try sweating and freezing some bags of it. Thanks for the celery tips too. I think having it frozen will be handy for any mince dishes, to go under a roasting joint and maybe even soup. Bon appe everybody.

Drizzle with oil and slow roast with some cloves of garlic and any other bits to use up. Tip into food processor with some tinned tomatoes. You now have home made pasta sauce, ready to freeze.

That sounds great. I want a food processor. I could probably just do a really fine dice, my children gobble up all my lumpy food. Thanks.

For soups and sauces may I humbly suggest the Kenwood Triblade. I have both a food processor and a Triblade, and the Triblade gets a LOT more use and is much better for blending.