Kid-Friendly Vegetable Soup
A delightful and nutritious vegetable soup perfect for families, packed with colorful vegetables and a hint of spice to appeal to kids' palates.
Servings: 6 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 2 tbsp extra virgin olive oil For sautéing
- 4 cloves garlic, minced Adds flavor
- 1 large brown or yellow onion, peeled and chopped
- 900 grams potatoes, cut into 2.5 cm pieces Provides a hearty base
- 2 liters vegetable broth For added flavor
- 800 grams crushed or diced tomatoes Can use fresh tomatoes if preferred
- 1-2 handfuls baby spinach, roughly chopped For added nutrition
- 225 grams frozen peas For sweetness and texture
- 1/4 tsp ground nutmeg Enhances flavor
- Salt and pepper to taste For seasoning
Instructions
Preparation
- In a large pot, heat the extra virgin olive oil over medium heat.
- Once the oil is hot, add the minced garlic and chopped onions. Sauté for about 2-3 minutes, until fragrant and onions are translucent.
- Pour in the vegetable broth and increase the heat to bring it to a boil.
- Carefully add the diced potatoes into the pot and bring the mixture back to a boil.
- Once boiling, reduce the heat and let the soup simmer uncovered for 20 minutes so the potatoes soften.
- Stir in the crushed or diced tomatoes and warm the soup for an additional 2-3 minutes.
- Mix in the chopped spinach and frozen peas, stirring until the spinach wilts and the peas are heated through.
- Season your soup with ground nutmeg, salt, and pepper to taste.
Notes
This soup can be customized with different vegetables or served with toppings like avocado or grated cheese for variety. It freezes well and can last in the fridge for 3-4 days.