Homemade Vegetable SoupOur 18 month old woke up last week with the sniffles. I cringed. We just got back into a good sleep routine. We originally followed the Sleep Lady Shuffle (you can check out a previous post for more information), and it worked wonders for our terrible sleeper. Then, her first set of molars came in…all at once! After a cold and a couple more teeth, we managed to have a few nights of amazing sleep. The morning she woke up with a cold, I took her to the park for some fresh air. I didn’t think that showing up with a sneezing toddler at our usual storytime was the brightest idea. When we got home, she ran for her crayons and I ran for the kitchen. I wanted to make her soup for lunch. I made her chicken soup the last time she got a cold and it didn’t go over well but I figured it was worth another shot. Even if she just drinks the broth and eats the pasta, she has to be taking in some of the nutrients from the vegetables, right? Let me clarify. My daughter likes some vegetables. Mushrooms, onions, and broccoli are her current favorites. I just find that silly. So, you can imagine my surprise when she ate EVERY piece of carrot and celery in the bowl. She would point and name each of the veggies as I tried to remain calm. Here is how I made the soup– I never really measure anything so I will try my best to be as accurate as possible! I chopped celery, carrots, onions, and mushrooms into bite size pieces and sauteed them in a couple of tablespoons of olive oil. I used one stalk of celery, one carrot, half of a medium onion, and four white button mushrooms. I added salt and pepper–a few twists from each of the grinders. You can always add more later so it’s better to add less and taste as you go. I let the veggies cook until they were soft. I added two cloves of crushed garlic and cooked for another minute. I used a 14oz can of low sodium chicken broth. You could use vegetable broth or even make your own stalk too but I was short on time. I brought the broth and veggies to a boil and let them cook while I made some Pastina, her favorite pasta. I combined the pasta and the soup and sprinkled on some grated cheese. It took about 25 minutes to prepare and there are leftovers. Oh, and I added a ladle of the pasta water to the soup because I ended up with more vegetables than broth. Frozen peas would be a great choice to throw in the broth while the pasta is cooking. Potatoes are nice in soup but they definitely take longer to cook. Also, rice would be a yummy substitute for pasta. Cold and flu season is right around the corner, so be sure to give this recipe a try if you need something that is quick and easy to prepare. Here’s to our little ones staying healthy and eating more veggies!
Trackback from your site.