NO-FAIL VEGETABLE SOUP FOR TODDLERS RECIPE

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How can you deal with your little one’s picky appetite? It’s easier than you might think! Our exclusive recipe contributor Zoe of Rub a Dub Dub is here to share a healthy soup recipe perfect for your kids. You’ll never have to fight over eating veggies again! Here’s what Zoe has to say about her recipe:

“Soup is a fantastic way to beef up a toddler’s vegetable intake. The humble soup can also offer a surprising number of options depending on your time constraints and circumstances. You can easily vary the type and texture, make it hot or cold, adapt to changing seasons, and add or remove flavors to adapt to your child’s preferences.

At home, I generally give my daughter a choice of soup color. We ask her whether she wants a ‘green’ or ‘orange’ soup and then forage for the corresponding colored vegetables. It’s an easy way to give ownership over food choices while encouraging a love for vegetables in her diet. Why not try this green soup next time you want to introduce new veggies into your little one’s diet?”

Toddler-Green-Vegetable-Soup

NO-FAIL VEGETABLE SOUP FOR TODDLERS

ingredients

–1 potato, with skin on, diced

–1/2 onion, diced

–1 clove garlic (optional), crushed

–1 tbsp olive oil, butter, or ghee

–2 kale leaves, finely chopped

–2-3 florets broccoli

–1/2 tsp ground sage leaves

–1/4 tsp celery salt

–1/2 tsp salt (optional)

–2 1/2 cups unsalted or low salt vegetable stock (this can vary depending on how thick you like your soup)

–1 1/2 cups frozen or fresh peas

–Sour cream to serve

instructions

1. Heat the oil in a  medium sized heavy based saucepan and lightly fry the potato, onion, garlic, sage, salt, and celery salt until soft (but not brown).

2. Add the kale and soften for 2-3 minutes, then add the broccoli and stock. Make sure there is enough stock to cover at least a thumbnail above the top of the vegetables.

3. Bring to the boil and reduce to a simmer, cooking until the potato is soft (approximately 10 minutes).

4. Add the peas and bring to a boil, then remove from the heat. Try to avoid over cooking the peas– they should be bright green.

5. When cool enough, blend until smooth and serve with a dollop of sour cream.

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