Soup It Up!

Like magic, a steaming bowl of fresh-made soup can fire up your tummy, your taste buds, and even your mood. Our classic tomato soup is a good start when serving little ones. It’s simple and nutritious. From there, you can enliven mealtime with our alphabet minestrone (find the letters!) or wind down your family’s busy day with smooth sweet root soup. We suggest you make a double batch of whichever recipe you choose — you can include some in your child’s lunchbox in a thermos and freeze the rest for a quick snack or meal later. Slurp, sip, and enjoy!

Tomato Soup

Ingredients

1 small red onion, chopped
1⁄4 small red bell pepper, diced
1⁄2 small carrot, peeled and grated
1 Tbsp olive oil
1⁄2 tsp fresh thyme leaves
1 clove garlic, minced
1 14-oz can diced tomatoes
3 Tbsp tomato paste
3 Tbsp ketchup
1 Tbsp sugar
1 cup vegetable broth
1⁄4 cup heavy cream
Olive slices and sour cream for serving

1. Sauté the onion, bell pepper, and carrot in the oil 5 to 6 minutes. Add thyme and garlic; cook 1 minute.
2.  Add the tomatoes, tomato paste, ketchup, sugar, and broth, and bring to a boil. Reduce the heat and simmer 30 minutes.
3. Season with salt and pepper and blend until smooth. Stir in the cream. Garnish and serve.

Makes 3 to 4 servings

Sweet Root Soup

Ingredients

1 medium red onion, chopped
2 carrots, peeled and diced
1 small sweet potato, peeled and diced
1⁄2 small butternut squash, peeled and diced
1 Tbsp olive oil
1 tsp mild curry paste
1 tsp honey
1⁄4 cups vegetable broth
Salt, pepper, sour cream, and handful of cilantro leaves for serving

1.  Sauté veggies in oil in a large pan 10 to 15 minutes until soft. Stir in curry paste and honey, and cook 1 minute. Add broth and bring to a boil; then reduce heat and simmer, uncovered, 20 to 25 minutes. Let cool a bit; then blend until smooth. 
2.  Season to taste with salt and pepper. To serve, top each bowl with a small spoonful of sour cream and a few cilantro leaves.

Makes 4 servings

Chicken and Corn Laksa

Ingredients

1⁄4 lb thin rice noodles (like rice vermicelli or medium pad thai noodles)
1 small onion, finely chopped
2 tsp canola oil
1 clove garlic, minced
2 tsp mild curry paste
2 tsp light brown sugar
1 14-oz can coconut milk
1 cup chicken broth
2 tsp soy sauce
1 7-oz can corn or 1⁄2 cup frozen corn kernels
1⁄4 cup frozen peas
1 cup shredded cooked chicken
4 scallions, thinly sliced, plus 2 for serving
2 tsp lime juice
Cilantro leaves, thinly sliced red chiles, and lime quarters for serving

1.  Cook the noodles according to the instructions on the bag; then drain and divide them among 4 bowls.
2.  Sauté the onion in the oil 5 to 6 minutes, until soft. Add the garlic, curry paste, and brown sugar, and cook 1 minute more. Add the coconut milk, chicken broth, and soy sauce. Bring to a boil.
3.  Add the corn, peas, chicken, and scallions. Simmer 3 minutes, until everything is hot. Remove from the heat and add the lime juice.
4.  Ladle the soup over the noodles and eat immediately. Serve with bowls of cilantro leaves, extra scallions, sliced chiles, and lime quarters so that each diner can help himself to his favorite garnishes.

Makes 4 servings

Alphabet Minestrone

Ingredients

2 Tbsp olive oil
1 onion, diced
1 clove garlic, crushed
1 small carrot, peeled and diced
1⁄2 small celery stalk, diced
1⁄2 14.5-oz can plum tomatoes, drained and chopped
1 Tbsp tomato paste
4 cups chicken or vegetable broth
1⁄2 cup alphabet pasta
1 bay leaf
Sprig of fresh thyme or pinch of dried thyme
1 cup frozen peas
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)

1.  Heat oil in a large saucepan and gently sauté onion and garlic 5 minutes. Add carrot and celery and cook a further 5 minutes. Add tomatoes, tomato paste, broth, pasta, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer 6 minutes.
2.  Add the frozen peas and bring back to a boil. Reduce the heat and simmer a further 3 minutes. Remove the bay leaf. Season to taste and sprinkle some freshly grated Parmesan on top (if using).

Makes 3 to 4 servings