green-soup

Backstory

While not all kids may love soup, it’s easy to prepare, extremely healthy, and a perfect meal to begin to build a rhythm around. Depending on your child, you may begin serving purées and moving toward chunkier soups with vegetables. Not to say you’ll never have purée again, but if you’re worried about a picky eater, that’s a good way to progress.

I’ve found that rhythm can be useful with Soup Day, like with veggies in the kindergarten classroom. For example, Soup Day is actually my son’s favorite day of the week, but it’s my daughter’s least favorite. I serve it every week, and my son jumps for joy and my daughter sometimes grimaces, but she is learning to eat it, and sometimes she gets out of her way enough to actually enjoy it.

Soup night can have fun things to dip: garlic bread, quesadillas, and plain toast sticks. Sometimes that is a way to draw in skeptics. That said, in our house you have to also be willing to eat your soup with a spoon!

Recipe

Ingredients
Green Machine
Ingredients
2 baking potatoes
1 tablespoon olive oil
Sea salt
5 zucchini
1 large white onion
2 cloves garlic
1 handful parsley
1 tablespoon cumin
Directions

Directions
1.  Add 3 inches of water to a large soup pot fitted with a steamer. Add zucchini (washed and cut in thirds), 2 baking potatoes (washed and cut in quarters),  onion (quartered), garlic, and 1 tablespoon of sea salt.
2. Steam veggies until tender. Put cooked vegetables, water from steaming, parsley, and cumin into a blender (you may have to do this in batches).
3. Return purée to pot, and season with cumin and more salt as needed.

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Try other green veggies or a combo of a few — broccoli and asparagus both taste great.