I so desperately want my kids to eat soup for dinner. I am probably asking way too much and should just settle on the fact that i can find a few meals that go down without too much fuss BUT i really really want them to eat it.
Here is why:
It is easy It is cheap
It is nutritious
It freezes well
….and well i damn well like them.
So operation ‘My Kids Will Eat Soup’ or MKWES for the officials is in full force.
We have had some success with Pumpkin soup in the past but this love affair is wearing thin. Miss 18 months is developing a fickle relationship with it and i am a little over it too. Master 5 years still loves it so i am sure it will still get its fair share of air time in our house but non the less, i am on the search for another soup. It seems to be clear that my kids prefer ‘pureed’ style soups.
They are not so keen on the thick and chunky soups. So on top of the priority list of operation MKWES is it needs to be pureed.
It also needs to fit the brief of a ‘nice’ colour. My kids seem to have the knack of turning their noses up to things that are green, and things that are brown (unless it’s of the chocolate shade of brown). So a nice bright colour will be good.
It also needs to fit my brief of being packed full of vegetables as the vegetable tally for Miss 18 months is sitting at a big fat ZERO and she is yet to willingly eat ANY vegetable unless it is hidden in bolognese sauce (this meal too i am over)
So i decided this week we would have a crack at tomato soup. Its brightly coloured, pureed and this recipe is packed full of other vegetables. I also decided to serve it with a soda bread that i added grated pumpkin and finely chopped spinach (please watch this space for the recipe later on) so if this was a success the meal would be a little exploding bomb of vitamins and nutrients.
To skip straight to recipe, scroll down to bottom of the page
This recipe is a Jamie Oliver recipe that i have adapted slightly. He calls for the use of stock cubes in the recipe. I had some frozen chicken stock in the fridge so i used that instead. It still worked so use which ever you prefer, liquid or cubes. If wanting to use stock cubes See here for jamie’s original recipe.
First job in order was to chop all the vegetables up. Don’t spend too long on this or stress over it. It is all going to be blended up so as long as they a roughly the same size, just chop chop chop and move on. To a big stock pot place a good glug of olive oil and heat over medium heat. Add the onion, garlic, celery and carrot. Turn the heat down if it looks like the vegetables are browning too much because you’re wanting to saute this for a good 15 minutes to turn them golden and sweet tasting.
After 15 minutes add a 400g tin of tinned whole tomatoes (these ones were so cute, they were baby Roma tomatoes) and 4 fresh tomatoes (chopped up). Give this a little swish around the pan and add 500mls of chicken stock. Season if needed and simmer for about 10 minutes or until all the vegetables are soft
Grab yourself a hand blender or food processor and blend soup up until it is smooth. Us big souls had ours with a dollop of pesto and some grated parmesan. The little souls had theirs with grated parmesan. We all hoed into the pumpkin soda bread so i will provide this recipe next time.
The verdict…. Well lets just say operation MKWES is not over yet.
Master 5 years at first turned his nose up to it, but after one mouth full turned to me and with SHOCK in his voice he declared ‘this is just like pumpkin soup’ ???? go figure. Anyway he ate it. Win
Miss 18 months DID-NOT-TOUCH-IT-AT-ALL… sigh….. so frustrating. The biggest challenge with her is to get her to TRY it. She would not budge on the matter. But the good news it she loved the soda bread. So had a lovely dinner of warm pumpkin and spinach soda bread.
Anyway, we had plenty of soup left over so i decided to keep it and add it too the chicken meatballs that i am making later this week. Till next time, good luck and feel free to give me ideas on operation MKWES.
2 brown onions chopped
2 carrots, chopped
2 sticks of celery, chopped
2 cloves garlic crushed
4 ripe tomatoes
400g tinned whole tomatoes
500ml chicken stock
salt and pepper to season.
Chop all the vegetables into similar size pieces. In a large pot add a good glug of olive oil (2 tbs or so). Add onions, garlic, carrot and celery. Saute with lid partially on for 15 minutes. Stir occasionally to make sure vegetables not catching on bottom of the pan. Add chopped tomatoes and tinned tomatoes. Stir for a minute or two and then add chicken stock. Simmer for 10 to 15 minutes or until vegetables are soft. With a stick blender or food processor, blend until smooth. Serve hot with grated cheese and toast fingers.