Ugh, sorry for the radio silence, guys. Between the allergies that are murdering my soul and some Jamaican food that my rapidly-aging body did not appreciate, I've not been at my best this week. But all is well and here I am, ready to eat all the soups because fall is officially here and I'm back in my cozy pajama-like fall wardrobe.
I have always thought that soups are the best way to get veggies into kids. They're delicious, rich, warm, and packed full of the good stuff. If your kid has been on a steady diet of butter pasta and chicken nuggets, get some soup up in there! Lentil soup, corn and sweet potato soup, black bean soup, veggie soup, I'm here for them all. Today I'll share with you one of my staples: Broccoli and Zucchini soup. Even if your kid claims to hate broccoli and zucchini, they'll like this guy.
You will need:
1 large zucchini
1 head of broccoli
1 box of chicken stock (veggie stock if you're a vegetarian/vegan)
1 splash of heavy cream (omit if vegan)
2 tablespoons of butter
3 stalks of celery
3 cloves of garlic
Shredded cheddar cheese (optional)
Start by chopping your onion, celery, carrot and garlic into small pieces.
Heat large pot and add butter. Once butter has melted, add the aforementioned chopped vegetables. Sprinkle with salt and stir occasionally until onions are soft and translucent.
Chop zucchini and broccoli, and add to veggies in the pot. Add stock to the pot and if necessary, a bit of water to ensure all veggies are covered. Bring to a boil, then lower heat and cover.
Let veggies simmer in the pot until they are soft, about 15 minutes. Then you will want to get out your handy-dandy immersion blender (or blend it all up in batches in your regular blender) until it's nice and smooth. Add a splash of cream because it's delicious and why not? Give it a nice stir and then serve! Add a plop of cheese if you're into that, as I most definitely am!