Looking back on last week with all the focus on soup, we noticed most of the soups mentioned were bursting with very powerful and foreign flavors. For adults this can be very exiting and intriguing, but for kids this might be a little off putting. Here is our choice of three great soups for kids that are still powerful and bursting with flavor, but not as foreign. We hope you enjoy!
Honeyed Carrot Soup
This recipe is a sweet and very healthy. It has the natural taste of carrots which go along with any sandwich, but is also perfect alone. I hope you enjoy!
INGREDIENTS: (6 Servings)
- 2 tbsp butter
- 2 small leeks, sliced
- 1½ cup carrots, roughly chopped
- 2 tsp clear honey
- small pinch dried chili flakes (optional)
- 1 bay leaf
- 2½ l vegetable stock
- soured cream or yogurt, to serve
- Melt the butter in a large saucepan over a medium heat.
- Add the leeks to the pan, then cook for 3 mins until starting to soften.
- Add the carrots, honey, chili (if using) and bay leaf, then cook for 2 mins.
- Pour in the stock, bring to the boil, then simmer for 30 mins.
- Blend the soup in batches, return to a clean pan, then season to taste.
- To serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with bread of your choice.
This soup is great as a dinner. Including pasta, veggies, and bread, it is sure to fill you up. You can add any extra veggie and just cut them up small and around the same size so it all cooks at the same rate. You can also add a good bit of pesto on the top of each bowl and then baked baguettes cooked for dipping. I hope you try it out!
INGREDIENTS: (4 Servings)
- 1 tbsp olive oil
- 2 carrots, chopped
- 1 large onion, finely chopped
- 1l vegetable stock
- 2½ cups can chopped tomato
- 1½ cups frozen mixed pea and beans
- 1½ cups pack fresh filled tortellini
- handful of basil leaves (optional)
- grated parmesan (or vegan alternative), to serve
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften.
- Add the stock and tomatoes, then simmer for 10 mins.
- Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked.
- Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of parmesan and slices of garlic bread.
Simple Noodle Soup
This list would not be complete without this special soup. Here is our Simple Noodle Soup.
INGREDIENTS: (2 Servings)
- 17oz low salt vegetable stock (from a cube is fine)
- small piece fresh root ginger, grated
- 1 garlic clove, grated
- 2 tsp soy sauce and 2 tsp sugar
- 1/2 cup leftover cooked chicken, shredded
- handful mixed vegetables (try beansprouts, sweetcorn, sliced carrot and mangetout)
- 1 cup pack straight-to-wok noodles (or use 85g/3oz dried, cooked according to pack instructions)
- 2 spring onions, sliced, to serve
- juice 1 lime
- Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins.
- Take off the heat, pour into a microwave-safe bowl, then cool.
- Throw in chicken and veg, cover, then chill for up to a day.
- When ready to eat, remove from fridge, then add the cooked noodles.
- Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot.
- Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.
I hope this helped out a little with cooking for smaller kids! Remember, to really spark up that flavor use fresh veggies! For more tips you can check out our post all about fixing a bad soup! Enjoy!
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