Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chunky vegetable soup - for children who don't like vegetables!. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chunky Vegetable Soup - For Children Who Don't Like Vegetables! is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Chunky Vegetable Soup - For Children Who Don't Like Vegetables! is something which I have loved my whole life. They are fine and they look wonderful.
Great recipe for Chunky Vegetable Soup - For Children Who Don't Like Vegetables!. This is a wholesome meal for kids, family and friends. Can also be packed into a thermos for a pack lunch.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chunky vegetable soup - for children who don't like vegetables! using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chunky Vegetable Soup - For Children Who Don't Like Vegetables!:
- Make ready 1 medium butternut sqash
- Prepare Red pepper
- Get Orange pepper
- Make ready Courgette
- Get Large onion
- Make ready 3 garlic cloves
- Prepare Chopped herbs
- Prepare 200 g pasta
- Get 250 grams cooked chickpeas (remember dried ones may need soaking overnight before cooking)
- Make ready Handfull of french beans
- Get 1 litre bouillon (vegetable stock)
- Take Olive oil
- Get Salt
- Get Pepper
Eating your veggies becomes undeniably satisfying with our hearty spoonfuls of this ready to eat soup loaded with potatoes, carrots, corn, green beans and peas in a flavorful tomato broth. Campbell's® Chunky® Savory Vegetable Soup—Soup That Eats Like a Meal®. Some picky eaters simply don't like to see big chunks of vegetables, or maybe they don't like the texture of big chunks. Blending vegetables into a soup may be your strategy if you have that kid.
Instructions to make Chunky Vegetable Soup - For Children Who Don't Like Vegetables!:
- Chop the squash, pepper, courgette and onion into large chunks and place them in a baking tray. Toss them in olive oil and season generously with salt and pepper. Add any herbs you like to the mix such as parsley, basil or chives. Cook at 200C for 45 minutes.
- Meanwhile, cook the pasta, chickpeas and beans (healthier steamed) separately, and when cooked add them together and toss them in olive oil and salt and pepper.
- Put the cooked squash, pepper, courgette and onion mix into a large heavy saucepan with the vegetable stock and bring up to boiling point Then take it off the heat.
- Part puree the vegetable mixture in the saucepan (easiest with a hand mixer). A thick puree should result with colourful, large vegetable chunks visible too.
- Leaving them whole, mix the pasta, chickpeas and beans into the vegetable mix in the saucepan.
- Serve with a sprinkling of spring onion or crispy bacon, or both.
- Children will pick out the green beans and all the 'yucky' vegetables they recognise and can find. However, they won't realise that the yummy pulp that's left is full of squash, courgette, pepper, onion, garlic, etc!
Here are two we love: Blended Broccoli Soup (from Oh Sweet Basil) or Crockpot Coconut Butternut Squash In a large pot, heat the oil over medium heat. Add carrots, bell pepper, sweet potato, zucchini, diced tomatoes, chicken broth, and vegetable soup spice blend. Use any root vegetable you like in this soup. Substitute the swedes (rutabaga), turnips and parsnips for more carrots, throw in some chopped sweet potato or pumpkin, or add potato if you like. Barley is not a gluten free grain, so if you wish to make this winter vegetable soup gluten free, use brown rice in place of the pearl barley.
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