Sneaky vegetable soup

26 March 2014

Most kids are mad about soup and it is a great way to sneak more veggies into their diet. Here is a delectable recipe for thick vegetable soup and it can be pureed to make a creamy meal for older babies and toddlers.

You’ll need:

Garnish

  • 60 ml olive oil
  • finely grated rind of 1 lemon
  • 2 garlic cloves, finely chopped
  • 30 ml chopped mint
  • salt and freshly ground black pepper

Soup

  • 30 ml oil
  • 500 g mutton shanks
  • 500 ml beef stock
  • 3 medium potatoes, peeled and cubed
  • 1 large onion, peeled and finely sliced
  • 2-3 carrots, peeled and diced
  • 2 leeks, sliced into rings
  • 3 celery stalks, roughly chopped
  • 500 ml water
  • 250 ml fresh or frozen peas
  • handful of fresh rocket leaves or
  • fresh coriander
  • salt and freshly ground black pepper

Do this: 

Garnish

Mix together the olive oil, lemon rind, garlic and mint, season with salt and pepper and set aside.

Soup

Heat the oil in a large saucepan and brown the shanks. Add the stock and cook the shanks until nearly soft, about 1 hour. Add the potatoes, onion, carrots, leeks, celery and water, bring to the boil and simmer for 15-20 minutes or until the potatoes are soft. Add the peas and rocket or coriander and simmer for another 5 minutes. Season with salt and pepper.

Serve the soup with the mint garnish and Italian breadsticks (grissini).

Top tip:

For more body add a packet of dried soup mix containing barley, peas and lentils to the soup. Use prepacked fresh vegetable soup mixtures containing potatoes, carrots, turnips, onions, leeks, celery and parsley.

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