Don’t your kids like vegetables? Make a soup out of it! Well prepared, they will love and even ask for more. Here are 9 green vegetable soup recipes.
even when it’s cold you can eat vegetables in winter. Green vegetables are also the ones we find the most. Go for what’s in season, you have different types of cabbage (kale, curly, brussels…), leeks, celery, broccoli, watercress, endive, lamb’s lettuce, and more.
Everyone these green vegetables are healthy and low in calories. Their consumption allows you to fight against some types of cancer, diabetes and cardiovascular diseases. They offer many nutritional benefits. They are rich in fiber which protect the digestive tract and facilitate intestinal transit. They are too source of vitamins (A, C, K, B6, B9), with minerals (magnesium, iron, calcium) andantioxidants.
Tips for getting kids to eat vegetable soup
Even if your kids don’t like them, you can make soup out of them!
Tip #1: Let your child choose the vegetables. If he decides for himself, he will be more confident to eat it.
Tip #2: Invite him to the training soup with you. If necessary, explain to him the benefits of soup and vegetables.
Tip #3: Prioritize taste. If the chosen vegetable has a strong taste, you can add potatoes to soften its flavor, or even a processed cheese such as Curry or Laughing Cow. Your child will have great fun making curds to dip into the soup. You can also rely on seasonings (spices, aromatic herbs) to distract from the taste of vegetables.
Tip #4: Add accompaniment with the soup, such as croutons, letter-shaped pasta, crackers, or any other ingredients your child may want to dip into their soup.
Tip #5: Play with the presentation. To pour the soup, use a bowl that the child likes. With a little milk or cream, draw a person, a heart or a shape that will delight them and make them tear up!
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2/9 –
Spinach cream
Ingredients for 8 people: 400 g of spinach leaves, 1 onion, 1 clove of garlic, 2 cans of canned chickpeas of 400 g each, 1 vegetable stock cube, 75 ml of water, 1 tbsp. cumin, 2 art. at olive oil. Peel the garlic and onion and finely chop. Wash spinach and spinach leaves. Drain the chickpeas. Pour olive oil into a saucepan. Once hot, brown the garlic and onion. Add spinach and cover. After 5 minutes, the spinach will reduce. Then add chickpeas, cumin, stock cube and water. Let simmer, uncovered, for 20 to 30 minutes. Mix everything and serve.
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3/9 –
Leek cream
Ingredients for 6 people: 300 g of leeks, 600 g of potatoes, 50 g of parsley (1/2 bunch), 1 onion, 500 ml of chicken broth, 500 ml of skimmed milk, 2 tbsp. at olive oil. Peel, wash and cut the potatoes into pieces. Remove the stalk and the first leaf from the leek, cut in half, wash and cut into strips. Peel the onion and cut it into cubes. Keep only the parsley leaves, cut off the stem well. Wash them and dry them. Pour 2 art. of oil in a saucepan. When it’s hot, brown the onion for 5 minutes, then the leeks, also for 5 minutes. Then add milk and chicken broth. Finally, add the potatoes and parsley. Bring to a boil and cook uncovered for 25 minutes. Finally mix everything together and serve hot!
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© Getty Images/iStockphoto
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6/9 –
Veloute with celery
Ingredients for 8 people: 1 kg of celeriac (one ball), 600 g of potatoes, 3 onions, 6 cloves of garlic, 1.2 l of vegetable broth, 2 tbsp. at olive oil. Peel the celery and potatoes. Cut them into large pieces. Peel the garlic cloves and onion. Chop them finely. Saute garlic and onion with olive oil in a saucepan for 10 minutes. Add celery and potatoes. Mix and moisten with broth. Leave to cook for 30 minutes. Pieces of vegetables should be tender. If necessary, extend the cooking time by 10 minutes and/or add more broth. Mix everything.
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7/9 –
watercress soup
Ingredients: 1 bunch of watercress, 1 onion, 1 clove of garlic, 500 g of potatoes, 300 g of carrots, olive oil. Chop the garlic and onion. Chop potatoes and carrots. Sauté the onion in a pan with a little olive oil. Then add the rest of the vegetables and the watercress stems. Save the leaves. Fill with water until the billet is ready and cook for 20-30 minutes. When the vegetables are well cooked, stir everything together and heat again for 2 minutes, adding the watercress leaves.
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8/9 –
Luscious soup
Ingredients: 1 onion, 1 liter of chicken broth, 1 tbsp. at olive oil, 2 cloves of garlic, parsley, 2 potatoes, ½ salad, 60 ml of cream, salt and pepper. Fry the onion in a saucepan with a little oil, then add the garlic and parsley. Then pour in the chicken broth and stir in the diced potatoes and chopped salad. Allow to boil for 30 minutes over low heat. Add the cream and finally mix everything. Don’t forget to season before serving.
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9/9 –
Endive Roquefort soup
Ingredients: 4 endives, 2 potatoes, 100 g of Roquefort cheese, 1 liter of water, 1 vegetable stock cube, pepper. Boil a liter of water with a bouillon cube. Cut the endive into 4 pieces lengthwise and remove the bitter heart. Peel the potatoes and cut them into pieces. Add the endive and potatoes to the broth and cook for 20 minutes. Turn on the roquefort, then mix everything until you get a smooth texture. Season with pepper and serve.