If your kids will eat soup, it can be a great way to get almost anything into them.  With a blender, food processor, or stick blender, you can puree veggies, fruits, proteins, or beans, and they’ll literally disappear into the broth.  Even if your kids will eat their dinner without disguise (as mine will), soup is still a fun way to help the vegetables go down, no spoonful of sugar necessary.  If your kids tend to be picky, get creative and rename the soup something fun.  Transformer soup, martian soup, princess and the pea soup, or whatever will get them smiling.  Provide an interesting garnish– shredded cheese, tortilla strips, whole grain goldfish– and the fun will go even further.

Green soup

Broccoli is one vegetable that gets a bad rap.  My kids love it, but I know many children (and grown-ups!) who do not.  Soup is a great way to serve broccoli, as no one will ever see past the “fun” green color.  I found this recipe a while back in Parents magazine.  Its base is stock, not milk or cream, which is healthier, and dairy-free; both of which are important to many families.  I made it as a first course on Easter, and it was the perfect elegant, simple, tasty soup that “looked like Spring.”  Even my 92 year old Grandpa (who does not like broccoli, as it turns out) scraped the bowl clean. Later it occurred to me that I could’ve also tossed in a handful of steamed spinach before pureeing, so I’ll try that next time.

To make, heat 2 tsp. olive oil in a large stockpot.  Sauté ½ an onion (chopped) over medium heat.  Add one medium potato (peeled and chopped), three cups broccoli (chopped), and three cups vegetable stock.  Bring to a boil, reduce and simmer, covered, 12-15 minutes, or until potatoes are fork tender.  Stir occasionally.  Allow to cool slightly, puree in small batches or using a stick blender.  Stir in one cup of shredded cheese, if desired.  Serves four.

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