Another great recipe for getting some healthy vegetables into your little ones. You also don’t need to stick to just the vegetables I have used, as any vegetables lurking in your kitchen will work in this. I must admit every time I make it, it varies ever so slightly. It is lovely with some shredded cabbage added (I didn’t have any this time).
Makes a big pot, so will be plenty left over for freezing
- 1 onion, chopped finely
- 2 cloves of garlic, crushed
- 1 leek, sliced finely
- 2 sticks of celery, chopped
- 2 carrots, chopped
- 300g of potato, peeled and chopped into small cubes
- 1 litre of no added salt chicken stock
- 2 bay leaves
- couple of sprigs of fresh thyme (or 1 tablespoon of dried)
- black pepper to season
- olive oil
Drizzle some olive oil in saucepan over a medium heat and add the onions, garlic, leek, carrot, celery and potato. and cook until slightly softened. Stir in the thyme and Bay leaves
Add stock and bring to a boil
Reduce heat and simmer for approx 1 hour.
Roughly blend some of the soup with a hand blender, (or half the soup to a traditional blender). If your kids are really fussy, then you may want to blend this until completely smooth for them.
Season with black pepper as needed and serve. For young ones who can’t yet use a spoon, ladle some of the veg out for them with a slotted spoon into a bowl and watch them enjoy the soft flavorsome vegetables.