I just started cooking again for two 16 year old teenagers, a boy and a girl, and their family. One of the first requests that came in from the girl was for potato leek soup. These children aren’t vegan. I had a feeling that my idea of potato leek soup might be a little different from hers. The conversation went like this: Me-“What kind of potato leek soup do you like?” Her-“Oh. All kinds.” That didn’t give me much to work with. So, this soup was born. Continue reading
Adding pasta or dumplings to soup is a great way to get children interested. They get to fish out whatever looks appetizing and in the process become more familiar with the different flavors and vegetables that can hang out in soups.
This simple recipe has been tricky for me to write specific measurements for. The amount of liquid varies widely depending on the type of flour used. However, once you know the consistency you are going for, these are really easy and can help make a brothy soup more enticing for children. Continue reading
Spring is such a great time for super fun vegetables like sugar snap peas and asparagus and here is a soup that can be ready super quick. If you prepare the vegetables in advance this soup can be ready five minutes after the water comes to a boil! All the vegetables cook in the same amount of time and the result is a fresh and light spring soup. Continue reading
I get so excited when I spot the first winter squash in the farmer’s market. This soup is creamy without a hint of dairy. It’s amazing how simple ingredients and a good quality sea salt can provide so much flavor. My favorite types of squash for this soup are kabocha or red kuri. Both of these types give a rich, creamy texture to the finished product. You can leave the skin on many types of squash. For a creamier texture, cut any hard bits and blemishes off the outside of the squash before cooking. Continue reading