Kids are picky eaters and making a soup that is packed with nutrition while also being yummy, is the best way to get your kid to down some of those veggies that you have so much trouble getting them to eat. Here are some great soup recipes that can help you with helping your kid eat healthy.
Slow cooker chicken noodle soup
Ingredients: 6 cups chicken broth, 2 large diced carrots (dice fairly thin to ensure they cook through), 2 stalks finely diced celery, 1/3 c minced onion, 2 cups diced leftover chicken, 1 tsp oregano, 1 tsp thyme, 1 tsp garlic powder, 1 tsp rosemary, 2 bay leaves, 1/4 tsp cracked black pepper, salt to taste, 1 handful whole grain spaghetti (1/4 of 375 g box OR 1serving size), 1 cup 1/2 and 1/2 cream OR unsweetened cashew milk.
Place all the ingredients without the spaghetti and cream in your slow cooker, cook for about an hour. Add the milk or cream and spaghetti half hour before eating and let it simmer for about half an hour. Add salt to taste. Remove bay leaves from soup before serving.
Ham and egg noodle soup
Ingredients: 2 carrots finely chopped, 2 sticks of celery finely chopped, 1 red pepper chopped, 1 garlic clove, 2 litres / 70 fl oz chicken or vegetable stock, 1/2 tsp dried mixed herbs, 4 medium eggs, 250g / 9 oz cooked ham, 100g / 3.5 oz dried egg noodles, 2 spring onions
Place the carrots, celery, red pepper and garlic in a large saucepan. Add the stock and dried herbs and bring to the boil. Simmer on a low heat for approximately 10 minutes until the vegetables are soft. Boil the eggs for about 6 minutes and set aside to cool slightly. Once cooled, peel the eggs and cut them in half.
Add the cooked ham, egg noodles and spring onions to the soup and simmer for 4-5 minutes until the noodles have cooked through. Serve to bowls and add half an egg to each bowl. Serve soup immediately.
Creamy tomato basil soup
Ingredients: 2 tbsp. extra-virgin olive oil, 1 small yellow onion, finely diced (about 1 1/4 c.), 2 garlic cloves, minced, salt and pepper, about 10 large tomatoes peeled with juices, about 10 chopped and roasted tomatoes with juices, 1/2 c. chopped basil, divided, plus more for garnish, 2 tbsp. sugar, 1 tbsp. balsamic vinegar, 1/3 c. heavy cream or half-and-half, plus more for garnish
In large pot, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic and cook until soft, 4 minutes. Season with salt and pepper. Add the tomatoes and juices and crush with spoon. Add 2 cups of water, ¼ cup basil, sugar and boil. Reduce heat to low and simmer and leave it partially covered until the soup thickens. This should take about 20 minutes. Stir in balsamic vinegar, remaining ¼ cup basil, and season with salt and pepper. Put the soup in a blender and mix. Puree until smooth, then transfer to clean pot. Puree remaining tomato mixture and transfer to new pot. Stir in cream, over medium heat, and bring to simmer. Remove from heat and cover with lid. Serve the soup in bowls and add a drizzle of cream and some basil on top.