When shopping, let your children choose vegetables that look appealing to them; this increases their natural curiosity and willingness to taste. Then take home your market vegetables and create a warm and comforting soup. Allow kids to help you cut them up or, if they’re too young for that, simply put them into the pot. Add cooked alphabet noodles for extra fun, or serve with garlic bread for dipping.
Recipe Ingredient Details:
4 tomatoes, chopped
3 carrots, chopped
2 zucchini, chopped
2 tablespoons olive oil
1 tablespoon unsalted butter
2 yellow onions (chopped )
1 tablespoon fresh thyme, chopped; or 1 teaspoon dried
2 (32-ounce) containers salt-free vegetable stock
2 vegetable bouillon cubes
2 tablespoons low-sodium soy sauce
5 cups water
3 stalks celery (chopped )
1 cup kale, tough stems removed, leaves chopped
Preheat oven to 350˚. Place chopped tomatoes, carrots, and zucchini on a parchment-lined roasting pan. Sprinkle with sea salt, pepper, and olive oil. Roast for 40 minutes.
Meanwhile, in a soup pot, melt butter and add onions, garlic, and thyme; sauté for about 6 minutes. Add vegetable stock, bouillon cubes, soy sauce, and water.
When roasted vegetables are done, add to soup pot, along with celery and kale. Season with sea salt and pepper. Simmer on low heat for about 15 minutes, until flavors are well combined.
Recipe Additional Notes:
PER SERVING: 92 cal, 4g (2g mono, 0g poly, 2g sat), 3mg chol, 2g protein, 11g carb, 2g fiber, 250mg sodium
Wed, 2012-07-25 18:36