Soups are a healthy way to introduce veggies to your little ones. As kids discover new flavours and relish the taste, soups work best as appetizers too. Here, I am sharing 8 soup recipes for kids and adults both, try them out and share your experience with me:
Ingredients: Tomato, Carrots, Beetroot, Bayleaf, Salt, Black pepper, Jeera powder, Oil, Black salt, Sugar, Fresh cream.
Method: In a pan, take 1 roughly chopped tomato, 1 small roughly chopped carrot and 1/4 finely chopped beetroot. Add water to immerse them well and little more. Boil well. Let it cool. Blend well using a hand blender making sure no pieces are left and its smooth. In another pan, heat 1/2 tsp oil and add bay leaf (tej patta). Now add this soup to it, salt to taste, 1/2 tsp black salt, 1/2 tsp jeera powder, 1/2 tsp sugar, 1/4 tsp black pepper powder and boil once more. Soup is ready. Garnish with fresh cream and serve with bread crumbs.
Mix Vegetable Soup:
Ingredients: You can use any veggies which are available or as per your choice like cabbage, carrots, cauliflower, mushroom, garlic, corn, beets, broccoli etc., salt, black pepper, corn flour, vegetable stock.
Method: This is my full proof way to feed vegetables to my children and they love it. You need to use very finely chopped vegetables and you can use food processor for that. Take very finely chopped broccoli, cabbage, cauliflower, mushrooms, grated carrots, corn kernels, beetroots. Wash them well and keep aside. In a pan heat 1 tsp oil, add finely chopped garlic and cook till golden. Once done, add all the veggies together and vegetable stock. Add salt to taste and 1/2 tsp black pepper powder. Boil it well so that the veggies are cooked. You can use cornflour to give it a thick consistency. Take 1 tsp of corn flour in 2 tsp water and mix well and add it to the boiling soup and stir well. I avoid this step and serve it at normal consistency only as clear soups are healthier. Soup is ready to be served.
Ingredients: Beans, Carrots, Boiled potatoes, corn kernels, green peas, salt, black pepper, corn flour, vegetable stock, italian seasoning.
Method: Heat oil in a pan and add finely chopped beans, green peas, corn kernels, cubes of boiled potato, finely chopped carrot, salt to taste, 1/2 tsp black pepper powder and water. Bring to a boil, add italian seasoning and serve hot. Adding cornflour is again your choice. Serve it with or without adding it.
Note: Overboiled potatoes will dissolve in the water so make use they are not over cooked and mushy.
Creamy Cheesy Veggie soup:
Ingredients: Beans, cauliflower, broccoli, carrots, onion, garlic, whole wheat flour, cheese, milk, parsley, salt, pepper.
Method: I love cheese and so do kids. So, this one is for all the cheese lovers. Heat 1/2 tsp oil in a pan, add 1/2 chopped onion and fry till golden. Now add chopped beans, chopped cauliflower, chopped carrots, salt to taste, black pepper powder and cook till veggies are tender. Keep them aside and let cool. In another pan, take 1 tsp oil, add 3 tsp wheat flour, 1 cup milk and whisk well avoiding any lumps. Now add the cooked veggies, 2 cubes of cheese and blend everything together using a hand blender. Garnish with fresh parsley and grated cheese on top.
Pumpkin soup: This one is my personal favorite and I always wait for pumpkin season to experiment with it, be it curry, soups, pies or muffins.
Ingredients: Pumpkin, bayleaf, black pepper, salt, onion, garlic, water, cheese, fresh thyme.
Method: You need to take ripe orange pumpkin for the soup and not the green raw one. In a pressure cooker, take 2 cups of peeled pumpkin, add 1 bayleaf, 1 chopped onion, 1 clove garlic, 4 black peppercorns, salt to taste and 1/2 cup water and pressure cook for 5 mins. Remove the bayleaf and blend everything together using a hand blender. Bring to a boil again, add a cheese cube, garnish with fresh thyme and serve.
Sweet Potato-Squash soup:
Ingredients: Two powerhouse ingredients in a soup will give you taste and goodness of health in a bowl. You can use pumpkin if you don’t have squash. Other ingredients are sweet potato, salt, black pepper, jeera powder, vegetable stock, grated coconut.
Method: Pressure cook 1 cup peeled squash or pumpkin, 1 cup sweet potato, 1/2 cup water, salt to taste, 5 black peppercorns, 1/2 tsp jeera powder for 5 mins or until done. Once cool, blend it well and add 1 cup vegetable stock and bring to a boil again. Garnish with grated coconut and serve with french bread.
Creamy Broccoli soup:
Ingredients: Broccoli, bayleaf, onion, nutmeg powder, oil, milk, fresh cream, wheat flour, parmesan cheese, salt.
Method: Pressure cook 2 cups broccoli, 1 bayleaf, 1 chopped onion for 5 mins along with 1/2 cup water and 1/2 tsp nutmeg powder. Remove the bayleaf and blend well once cool. Heat 1 tsp oil in a pan and add 2 tsp wheat flour, 1 cup milk, 1 cup fresh cream, pureed broccoli, salt to taste and cook until mixed well. Garnish with parmesan cheese on top and serve hot. Goes well with garlic bread.
Sweet Potato Apple soup:
Ingredients: Sweet potato, apple, onion, garlic, ginger, vegetable stock, milk, nutmeg powder, salt, black pepper powder, vegetable stock, grated coconut.
Method: Heat 1 tsp oil in a pan and add 1 cup peeled sweet potato, 1 cup peeled and sliced apples, 1 chopped onion, 1 minced garlic clove, 1 inch ginger and cook for 10 mins until soft. You can also pressure cook these in a cooker. Blend them well and add 1 cup vegetable stock, 1/2 cup milk and bring to a boil. Add 1/2 tsp nutmeg powder, salt and 1/2 tsp black pepper powder. Garnish with grated coconut and serve.
So, try these soup recipes and let me know which soup you liked the most. Happy cooking 🙂