Kids proof soup!

Do you have a picky eater at home?

I do!

I’m telling you if my Sienna (~8 years old) really likes something,... the odds are that pretty much everybody likes it.

I made this soup yesterday and the kids loved it.
Enjoy!

Chinese chicken soup

Ingredients (serves 8)

-1 tablespoon of olive oil

-1 onion, chopped

-2 leeks, cleaned and white part finely chopped

-3 carrots, peeled and chopped

-300 g chicken breast (~2 medium chicken breasts)), cut in bit-sized pieces

-1,5 liter of chicken stock

-1 can of corn (~300 g) or fresh corn

-2 eggs, lightly beaten

-3 spring onions , finely sliced (optional)

Directions

Heat the olive oil over medium heat and add the onion, leeks and carrots and cook for 5 minutes at medium heat.

Add the chicken stock and bring to a boil. Turn down the heat to a simmer and add the chicken pieces and the corn.

Simmer the soup for 15 minutes

Take off the heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with a fork for another minute once all the egg has been added..

Serve with a handful of chopped spring onions.

Raclette, tartiflette,..ohhhh do we love those indulgences!!!!

But after week(s) of indulgence during ski break, time to get back on track,…!!!

What about a healthy  minestrone soup with plenty of vegetables?

You can easily create a meal soup out of this and dinner is ready!

Ingredients (serves 6-8)

-3 tablespoons olive oil

-1 onion, diced

-2 cloves of garlic, peeled and sliced

-2 stalks of celery, diced

-2 carrots, diced

-1 zucchini, diced

-2 bell peppers, diced

-1 can (~400 g) kidney beans (or cannellini beans), drained and rinsed

-2 tablespoons fresh basil

-1 teaspoon dried oregano

-1 can (~500 g) crushed tomatoes or tomato coulis

-2 tablespoons tomato paste

-1,5 liter of vegetable stock

-handful of spinach (optional)

-3 tablespoons Parmesan cheese (optional)

Directions

1) Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent (~5 minutes). Add the garlic, celery, carrots, zucchini and bell peppers and cook until they begin to soften (~5 minutes).

2) Stir in dried oregano and add the crushed tomatoes, vegetable stock and tomato paste. Reduce the heat to medium low and simmer for 10 minutes.

3) Stir in the kidney beans and spinach (optional) and simmer for another 5 minutes.

4) Serve with Parmesan cheese and basil.

Note:

-Create your own version:

• My kids love this soup with pasta and/or chicken. 
• I prefer mine with quinoa and harissa (gluten-free).
• You can basically serve this soup with the vegetables you have on hand. Add or omit some of the vegetables in the recipe.

-Make a big batch and freeze left overs.

-Save the rinds from Parmesan cheese and add it to the soup for some extra flavor (remove before you serve the soup).