Warm-Me-Up Soup
Source: Foodwise Kids Program
Recipe Type: Soups | Seasons: Autumn, Winter
This is a kid-friendly recipe that the whole family can prepare together! Created for CUESA’s Foodwise Kids program, it’s particularly well-suited for kids ages 6 to 12.
Cold and rain make for soup weather. Kids can choose a variety of vegetables in the market and create a comforting mix of colorful vegetables in a pot. This is a basic vegetable soup recipe, to which you can add whole grains and/or protein.
Adults: This recipe features a variety of skills, including use of a knife and the stove; always supervise children and train them on unfamiliar tools and equipment. We suggest reviewing the recipe with children prior to cooking. Older children with experience in the kitchen may be able to handle the recipe on their own.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves 4 to 6
INGREDIENTS
1 medium onion
2 medium carrots
1 stalk of celery
2 to 3 cloves of garlic
Assorted winter vegetables (such as fennel, leafy greens, winter squash, parsnips, potatoes, broccoli), enough to yield 3 cups when chopped
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
Dried or fresh herbs (thyme, parsley, or bay leaf; optional)
6 cups broth (such as vegetable or chicken)
Grated parmesan or other hard cheese (optional)
MATERIALS
Knife
Cutting board
Large pot with lid
Mixing spoon
PREPARATION
1. Wash your hands and the produce, patting them dry. Dice the onions, carrots, celery, garlic, and other winter vegetables so they are roughly the same size to ensure that the ingredients cook evenly. Think about how big your soup spoon is, and how many pieces of vegetable you’d like to fit inside the spoon when you take a bite.
2. With help from an adult, heat the olive oil in a large pot over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until fragrant, about 2 minutes.
4. Add any hearty vegetables (such as cabbage and potatoes) and dried herbs. Herbs can be put in loose or in a cheesecloth pouch tied with kitchen string. Cook an additional 5 minutes.
5. Add the broth and any quicker-cooking vegetables (such as peas or tender leafy greens). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the starchiest vegetable can be easily pierced with a fork, about 15 to 25 minutes. Pick out the dried herbs if they are in a pouch. Taste a small spoonful of the soup. Be careful; it’s hot! If needed, season with additional salt and pepper.
6. Scatter freshly cut herbs and grated cheese atop each bowl of soup. Devour!
