Soup’s On

Sometimes it’s a struggle for me to provide a diverse diet to my picky-eater family.  It’s easy to fall back on the same old standbys week after week.

Fall reminds me of an obvious trick for serving up a whole range of foods that would otherwise not make it past my little guys’ lips.  What’s the secret?  Soup!

For us, soup is any combination of vegetables (even ones that my kids would NEVER eat if served on the side of a dinner plate), whole grains and beans.  We add in herbs and garlic and sometimes bouillon for flavor and have any variety of truly nourishing meals on the table in under an hour. 

What I love about soup is its versatility.  I can throw ingredients into a slow cooker in the morning and have soup in the evening.  If I’m in a rush in the morning, I can toss those same ingredients into a stock pot and put it on to simmer while I help with homework.

Tasty soup doesn’t even require a recipe.  A favorite of ours is a combo of diced tomatoes, sweet potatoes, kale, onion, garlic, great northern beans and quinoa.  I toss in a bunch of dried spices for flavor (oregano, basil, thyme, salt and pepper) and serve it with some hot sauce for adult palates.

If you feel more comfortable getting started with a recipe, here are a few to try:

 What kind of soup do you like to eat?

Kim Lutz is the author of Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes and the gluten-free, allergen-free, vegan website, Kim is the co-author with Megan Hart, MS, RD, LD, of The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism.


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