Do I need to blanch ? For soup

[KangarooKenny]

I’m looking to freeze going off veg to make soup. I know I don’t need to blanch tomatoes and peppers, but what about baby corn, broccoli/broccoli stalk, cauliflower/cauliflower stalk, mushrooms, sugar snap peas, carrots, green beans ? Thanks.

Anyone ?

I'd not.

They'll change texture in soup anyway.
Also I'm not sure it makes any difference.
Also I'm lazy.

I haven't tried it before, but if it's a blended soup I can't imagine it making a difference as there would be no textural issue to contend with, which is the main issue with freezing vegetables. I feel like commercially frozen carrots, peas, mushrooms and cauliflower aren't blanched so might be a good reference point (though their freezers are considerably more powerful than a home freezer).

I'd make the soup first and then freeze it.

I want to Chuck going off veg in the freezer so I can save it up and make soup.

I wouldn’t.

I wouldn’t expect it to make a difference but it is worth a go taking the easy option, if it doesn’t work you know for next time and if it does, well you know for next time!