This is the easiest way to make your kids eat veggies!

Let’s admit it! As mommies, we all turn into a banshee when we see those leftover veggies in our kid’s plate. And if you are nodding now, we get your pain and have an easy and quick way to solve the veggie battle too. The monsoon season is here and what better reason to get started with soups for your little one. Whether it is lunch or an early dinner, these soups are seasonal, healthy and cost effective. So, here are some soups you must try this season.

P.S: Don’t forget those bread sticks or garlic buns!

Cream of broccoli

There is no kid who has a big, broad smile when he/she sees that green flower-like thing on the plate. Worry not! The creaminess and the flavour of this soup are sure to leave them begging for more.

Ingredients: Chopped broccoli, 2 Tablespoons butter, 1/2 onion, 1 clove garlic, pressed or chopped, 2 tablespoons flour

Recipe: Cook onion and garlic in the butter for 3-4 minutes. Then add 2 tablespoons flour. Now, mix flour into butter and veggies until a rue begins to form. Now add 1/4 tsp. pepper, 1/4 tsp, thyme, 2 or 2 1/2 cups milk (added very slowly, stirring until thickened each time). Add broccoli and simmer the soup for 10 minutes, or until broccoli is tender. Add salt to taste.

Creamy carrot soup

If your kids love carrot, then here’s something you must try!

Ingredients: Carrot, nutmeg powder, salt, pepper

Recipe: Chop carrots into big chunks and pressure cook. Use a blender and mash it into a smooth paste. Now add milk and adjust the consistency. Squeeze half a lemon and stir well. Lastly top it off with salt, pepper, and fresh coriander.

Creamy cauliflower soup

While Cauliflower is one vegetable that can be cooked in zillion ways, the soup version is for those mommies who like to keep it healthy.

Ingredients: Cauliflower florets, chopped onions, cloves, cheddar or parmesan cheese, black pepper, salt

Recipe: Steam chopped cauliflower, cloves and onion and blend. Do not blend too much or it will get a little too pasty. Throw in a generous amount of cheddar or parmesan cheese and blend smooth. Garnish it with bacon, sliced spinach leaves or croutons.

Baked sweet potato soup

While sweet potato with jaggery is a favourite delicacy, the soup version is yummy too. Try it.

Ingredients: Sweet potatoes, soy or non-almond milk, vegetable broth, chopped tomatoes, chopped onions, black pepper, cinnamon, salt

Recipe: Bake the sweet potato in the oven for 40 minutes at 400 degrees. Remove the skin, add non-almond or soy milk and blend well until silky smooth. Top with chopped onions, tomatoes, black pepper, cinnamon and salt and serve hot!

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