Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chunky vegetable soup - for children who don't like vegetables!. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chunky Vegetable Soup - For Children Who Don't Like Vegetables! is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Chunky Vegetable Soup - For Children Who Don't Like Vegetables! is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few components. 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!:
- Take 1 medium butternut sqash
- Get Red pepper
- Take Orange pepper
- Prepare Courgette
- Prepare Large onion
- Take 3 garlic cloves
- Take Chopped herbs
- Make ready 200 g pasta
- Take 250 grams cooked chickpeas (remember dried ones may need soaking overnight before cooking)
- Get Handfull of french beans
- Get 1 litre bouillon (vegetable stock)
- Take Olive oil
- Take Salt
- Prepare Pepper
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Instructions to make Chunky Vegetable Soup - For Children Who Don't Like Vegetables!:
- 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.
- 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.
- 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.
- 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.
- Leaving them whole, mix the pasta, chickpeas and beans into the vegetable mix in the saucepan.
- Serve with a sprinkling of spring onion or crispy bacon, or both.
- 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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