WordDoctor
3 years ago5,000+ Views
Recently the chill in the air has me looking for good soup recipes that my son will eat on his own at school, without me there to urge him on. So far I've had success with my Spaghetti-Sauce Minestrone (http://www.vingle.net/posts/647869), but I need a few more options. I found a great compilation of kid-friendly soup recipes on Hello Wonderful (link attached). Here are my three favorites! 1. Butternut Squash and Apple Soup From Simple Bites: http://goo.gl/ICLG4B It's a little more ingredient-heavy than what I usually go for, but it sounds so delicious that I'm going to try! Ingredients: 1 tablespoon olive oil 16 ounces cubed butternut squash, about 1 large squash 1 small leek, cleaned and sliced, about 1/3 cup 1 clove garlic, minced 3/4 cup cubed apple pieces 2 cups chicken or vegetable broth 1/2 cup water 1 bay leaf salt and pepper, to taste 1 teaspoon maple syrup 1 – 1 1/2 teaspoon fresh minced sage leaves 1/4 cup heavy cream or half and half Process: - In a dutch oven or deep cast iron skillet, heat 1 tablespoon of olive oil until shimmering. Add the butternut squash and saute over medium heat for about 10 minutes, stirring frequently. If the squash begins to brown, turn heat to low. - Add the prepared leeks and garlic to the pan with the squash. Saute for 1 minute. Add the apples and saute for another 2 – 3 minutes. - Cover the vegetable mixture with the broth and water. - Add the bay leaf. Simmer over medium-low to low heat until the squash and apples are very tender, about 7-10 minutes. Remove and discard the bay leaf. - Transfer mixture (carefully) to a blender or food processor and puree until smooth. - Add the maple syrup, sage and half and half or cream. Blend again until combined. Taste and then season with salt and pepper according to your preference. - Serve immediately. Garnish with cream, sour cream, and/or additional sage leaves if desired. 2. Hearty White Bean Soup From My Whole Food Life http://goo.gl/DwAZL8 Ingredients: 4 cups veggie stock 4 cups white beans (We use about 1 1/2 cups dried beans that expands to 4 cups after soaking.) 3 cloves garlic 6 organic carrots 6 celery stalks 1 bay leaf 1 medium yellow onion 1 T olive oil 1 T parsley 1/2 tsp sage 1/2 tsp thyme salt to taste Process: - In a food processor, finely chop the onion, celery, carrots, and garlic. - Put everything in a crock pot, turn on low, and let the contents slowly get warm. - After they are warm (about an hour), you can turn on high and let slow cook for some time. - The longer you can let it cook, the better. It's better to salt the soup after everything has had a chance to cool. If you salt a soup too early, you run the risk of it being too salty as some of the liquid inevitably boils off. 3. Lasagna Soup From Prevention RD http://goo.gl/TuABWj This one is great for the whole family! Yum... Ingredients: 2 tsp olive oil 12 oz turkey Italian sausage, casings removed 1 onion, chopped 3 garlic cloves, minced 2 tsp dried oregano 1/2 tsp crushed red pepper flakes 2 Tbsp tomato paste 1 (28 oz) can fire-roasted diced tomatoes 2 bay leaves 6 cups low-sodium chicken broth 8 oz broken up lasagna noodles or fusilli pasta 1/2 cup fresh basil leaves, finely chopped black pepper, to taste "Cheesy Goodness" (cute name): 8 oz low fat ricotta cheese 1/4 tsp salt pinch of freshly ground black pepper 2 oz (1/2 cup) 2% mozzarella cheese Process: - Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. - Add onions and cook until softened, about 5-6 minutes. - Add garlic, oregano and red pepper flakes. Cook for 1 minute. - Add tomato paste and stir well to incorporate. - Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes. - Add uncooked pasta and cook until al dente, about 10 minutes. - Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine. - Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese. My tummy is feeling warm and comforted already - I know my toddler is going to love these!
2 comments
I am making that butternut squash and spple soup to my nephew. I just hope I don't finish it before I give it to her cause it looks very delicious hahaha
3 years ago·Reply
I know what you mean! It's going to be hard not to eat it all up myself :)
3 years ago·Reply
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