Photo: Roberto Caruso
Green soup may be a bit of a hard sell, but its got smooth texture and sweetness working for it, plus lots of toppings, which will make your kid feel a little more in control.
1 tbsp olive oil
2 garlic cloves, minced
1 small onion, diced
1 540-mL can navy beans, drained and rinsed
4 cups frozen green peas
1 900-mL carton chicken broth
Heat a medium saucepan over medium-high. Add oil, then garlic and onion. Cook, stirring frequently, until onion is soft, 2 to 3 min. Add beans, peas and broth. Bring to a boil over medium-high and simmer 10 to 12 min. Remove from heat and transfer to a blender, working in 2 batches if necessary. Purée until smooth. Pour soup back into saucepan. Keep warm on stove until ready to serve.
Protein 12g, Carbohydrates 29g, Fat 3g, Fibre 8g, Sodium 715mg.
Garnish with defrosted whole peas, a swirl of sour cream, crumbled goat cheese or bacon bits.
Originally published in the Today’s Parent November 2016 issue. Photo by Roberto Caruso.