Kid-friendly comfort soups

By on February 23, 2016

Vegetables are the trickiest food to feed children. Did you know that kids are more likely to eat their food when the colour appeals to them?

Carrot Soup


5 carrots cut in small pieces, 2 medium size potatoes cut in cubes, 1 big onion, 40 grams of butter, orange peel, salt, pepper, 1 Knorr chicken cube, 3 spoons of fresh cream, parsley.
(Good for a family of 4.)

Melt butter in a pan. Saute chopped onions until brown for 5 mins. Add salt, pepper, orange zees, carrots, potatoes and the chicken cube. Fry for 5 to 10 mins. Pour 600 ml. of boiling water. Cook over medium heat until vegetables are tender. lend the soup, add a little water if it is too thick. Add 2 tablespoons of fresh cream. Garnish with the remaining cream and parsley.

Vegetable Soup

4 large ripe tomatoes (not the salad type), 1 large red bell pepper, 1 large zucchini, 1 large onion, 4 cloves of garlic, 2 medium size carrots, 4 tablespoons of oil, 1 rosemary sprig, salt, pepper, 1 Knorr chicken cube, 4 tablespoons of grated parmesan cheese and fresh cream.
(Good for a family of four.)

Put tomatoes, red bell pepper, zucchini, garlic and onions on a baking tray. Bake until they turn a bit golden. Remove from oven and skin the garlic cloves. Heat all vegetables in a pan and add water. Add salt, pepper and chicken stock cube. Transfer to a blender and pass through a strainer before putting them in individual bowls. Garnish with rosemary, little fresh cream and grated cheese.

Red Cabbage Soup

Vegetarian600 g of red cabbage, 2 onions, 2 apples, 2 potatoes, 250 g smoked bacon, 2 liters of water, fresh cream, salt and pepper. (Good for a family of 4).

Cut the bacon in cubes. Remove the outer leaves of the red cabbage. Remove the white stretch and take the purple leaves. Cut the cabbage into thin strips by removing the white part. Peel apples and potatoes and cut into cubes. Saute onion in olive oil and set aside. Fry the bacon and set aside. Put onion, apples and cabbage. Add salt and pepper. Pour water and cook over low heat for 25 minutes. Transfer the soup to a blender and adjust seasoning as necessary. Pour fresh cream and garnish with shredded spinach before serving.



About TF Tribe