I don't often make things that are considered kid friendly meals. Both girls have pretty sophisticated palates for children, so for the most part they eat, or at least taste, whatever I've prepared. This meal however was prepared specifically with the kids in mind. Mairin has been begging for "Alphabet soup", so I obliged with this version that is reminiscent of what your mother used to pour out of that little red and white can. This meal went over really well with the girls.....Stella called hers "elephant soup"!!I wanted the soup to be kid friendly, and I didn't want the vegetables to overshadow the small alphabet pasta. Therefore, this recipe does require some tedious chopping. But your kids will feel so special that you've made a meal "just for them".
Alphabet Soup
2 Tbs Olive oil
1 onion, diced small
2 ribs celery, diced small
2 carrots, diced into small cubes
3 small yukon gold potatoes, diced into small cubes
3 cloves garlic, minced (optional only if your kids like garlic)
2 bay leaves
1 tsp thyme leaves (dried)
1 tsp oregano (dried)
1 14.4 oz can diced tomatoes with juice
6 cups good quality vegetable stock
1/2 cup frozen peas
1 cup frozen corn kernels
8 oz alphabet shaped pasta, cooked and drained
Heat olive oil over medium high heat in a large soup pot. Add onion, celery, carrots and potato and saute until veggies are becoming soft. Add minced garlic, bay leaves, thyme and oregano. Add salt and pepper to taste. Toss around in pan until fragrant. Add tomatoes and their juice, using juice to de-glaze pan if needed. Add vegetable stock, peas, and corn and bring to a boil. Reduce heat and simmer until ready to serve. Check seasoning and add extra salt if needed. Just before ready to serve, add pasta to pot, stir to heat through. For the adults, I added a few Tbs of chopped fresh parsley to brighten the flavor a bit.
2 Tbs Olive oil
1 onion, diced small
2 ribs celery, diced small
2 carrots, diced into small cubes
3 small yukon gold potatoes, diced into small cubes
3 cloves garlic, minced (optional only if your kids like garlic)
2 bay leaves
1 tsp thyme leaves (dried)
1 tsp oregano (dried)
1 14.4 oz can diced tomatoes with juice
6 cups good quality vegetable stock
1/2 cup frozen peas
1 cup frozen corn kernels
8 oz alphabet shaped pasta, cooked and drained
Heat olive oil over medium high heat in a large soup pot. Add onion, celery, carrots and potato and saute until veggies are becoming soft. Add minced garlic, bay leaves, thyme and oregano. Add salt and pepper to taste. Toss around in pan until fragrant. Add tomatoes and their juice, using juice to de-glaze pan if needed. Add vegetable stock, peas, and corn and bring to a boil. Reduce heat and simmer until ready to serve. Check seasoning and add extra salt if needed. Just before ready to serve, add pasta to pot, stir to heat through. For the adults, I added a few Tbs of chopped fresh parsley to brighten the flavor a bit.
To finish the meal I made the classic childhood favorite, Oatmeal Raisin cookies. I used Dreena's wheat free recipe from Eat, Drink and Be Vegan. These cookies are absolutely perfect. They taste exactly like a cookie your grandmother would have baked for you when you were a child.So, get cookin', and make a special meal for you kids tonight!!
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That soup looks so good! I'm going to have to break down and do that serious chopping for Silas sometime soon, I bet he would LOVE it!
ReplyDeleteHey I wanted to mention about the greens - you're going to want to cook the kale (and probably mustards, not sure on those) a LOT shorter than the collards recipe calls for - our instructor was pretty clear on that. The collards are I think the only greens that can really stand the long slow braising, but the other greens I think tend to break down a lot quicker. Pretty cool for you, it'll be a much faster dish to prepare! :) When I made it I just added the kale to the collards about 10-15 minutes before the end.
Alphabet soup must be in the air. Yours is the second delicious bowl of alphabet soup I have read about so far. Too hot here for soup. Where is fall?
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