Chunky Vegetable Soup - For Children Who Don't Like Vegetables!
Chunky Vegetable Soup - For Children Who Don't Like Vegetables!

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chunky vegetable soup - for children who don't like vegetables!. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This chunky vegetable soup is thick with potatoes, edamame, okra, kale, and corn. You won't miss the meat in this hearty stew-like meal. I do not add any salt to the soup when cooking it, but allow others to salt their.

Chunky Vegetable Soup - For Children Who Don't Like Vegetables! is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chunky Vegetable Soup - For Children Who Don't Like Vegetables! is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chunky vegetable soup - for children who don't like vegetables! using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chunky Vegetable Soup - For Children Who Don't Like Vegetables!:
  1. Prepare 1 medium butternut sqash
  2. Prepare Red pepper
  3. Take Orange pepper
  4. Take Courgette
  5. Prepare Large onion
  6. Get 3 garlic cloves
  7. Prepare Chopped herbs
  8. Take 200 g pasta
  9. Take 250 grams cooked chickpeas (remember dried ones may need soaking overnight before cooking)
  10. Make ready Handfull of french beans
  11. Take 1 litre bouillon (vegetable stock)
  12. Prepare Olive oil
  13. Take Salt
  14. Make ready Pepper

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Instructions to make Chunky Vegetable Soup - For Children Who Don't Like Vegetables!:
  1. Chop the squash, pepper, courgette and onion into large chunks and place them in a baking tray. Toss them in olive oil and season generously with salt and pepper. Add any herbs you like to the mix such as parsley, basil or chives. Cook at 200C for 45 minutes.
  2. Meanwhile, cook the pasta, chickpeas and beans (healthier steamed) separately, and when cooked add them together and toss them in olive oil and salt and pepper.
  3. Put the cooked squash, pepper, courgette and onion mix into a large heavy saucepan with the vegetable stock and bring up to boiling point Then take it off the heat.
  4. Part puree the vegetable mixture in the saucepan (easiest with a hand mixer). A thick puree should result with colourful, large vegetable chunks visible too.
  5. Leaving them whole, mix the pasta, chickpeas and beans into the vegetable mix in the saucepan.
  6. Serve with a sprinkling of spring onion or crispy bacon, or both.
  7. Children will pick out the green beans and all the 'yucky' vegetables they recognise and can find. However, they won't realise that the yummy pulp that's left is full of squash, courgette, pepper, onion, garlic, etc!

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