9 recipes for vegetable soups

Your kids don’t like vegetables? Make it into a soup! Well prepared, they will love it and even ask for more. Here are 9 green vegetable soup recipes.

Even if it’s cold you can eat vegetables in winter. Green vegetables are also the ones we find the most. Prefer the seasonal ones, you have different types of cabbage (white, curly, brussels…), leeks, celery, broccoli, watercress, endive, lamb’s lettuce, etc.

On the same topic

Cabbage soup recipes

everything these green vegetables are healthy and low in calories. Their consumption makes it possible to fight against some types of cancer, diabetes and cardiovascular diseases. They suggest yes numerous nutritional benefits. They are rich in fiber which protect the digestive tract and facilitate intestinal transit. They are too source of vitamins (A, C, K, B6, B9), on minerals (magnesium, iron, calcium) andantioxidants.

Tips for getting kids to eat vegetable soup

Although they may not be your kids’ favorite, you can make them into soup!

Tip #1: Let the child choose the vegetable. If he decides for himself, he will be more confident to eat it.

Tip #2: Invite him to the training soup with you Explain to him, if necessary, the benefits of the soup and the vegetable.

Tip #3: Prioritize taste. If the chosen vegetable has a strong taste, you can add potatoes to soften its flavor or even a melted cheese like Kiri or Laughing Cow. Your child will be even more happy to prepare the little cheeses to dip in the soup. You can also rely on seasonings (spices, aromatic herbs) to offset the taste of the vegetable.

Tip #4: Add accompaniment with the soup, such as croutons, letter-shaped pasta, crackers, or any other ingredient your child may want to dip into their soup.

Tip #5: Play with the presentation. Use a bowl that the child likes to put the soup in. With a little milk or cream, draw a man, a heart or a figure that will make him happy and bring tears to his eyes!

Also discover:

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2/9 –

Creamy Spinach
Products for 8 people: 400 g of spinach leaves, 1 onion, 1 clove of garlic, 2 cans of canned chickpeas of 400 g each, 1 cube of vegetable broth, 75 ml of water, 1 tbsp. cumin, 2 tbsp. near the village of Zehtin. Garlic and onion are peeled and finely chopped. Wash spinach and spinach leaves. Drain the chickpeas. Pour the olive oil into a casserole dish. Once heated, fry the garlic and onion. Add the spinach and cover. After 5 minutes the spinach is reduced. Then add the chickpeas, cumin, stock cubes and water. Simmer uncovered for 20 to 30 minutes. Mix everything and serve.

© Getty Images/iStockphoto

3/9 –

Leek cream
Products for 6 people: 300 g leeks, 600 g potatoes, 50 g parsley (1/2 bunch), 1 onion, 500 ml chicken broth, 500 ml skimmed milk, 2 tbsp. near the village of Zehtin. Peel the potatoes, wash them and cut them into pieces. Remove the stem and the first leaf from the leeks, halve them, wash them and cut them into strips. Peel the onion and cut it into cubes. Keep only the parsley leaves, cut off the stem well. Wash them and drain them. Pour the 2 tbsp. s oil in a casserole. Once heated, fry the onions for 5 minutes, then the leeks, also for 5 minutes. Then add the milk and chicken stock. Finally, add the potatoes and parsley. Bring to a boil and simmer uncovered for 25 minutes. Finally, mix everything and serve hot!

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4/9 –

Cream of cabbage soup
Products for 8 people: 600 g of broccoli, 80 ml of coconut milk, 2 cloves of garlic. Rinse the broccoli and boil it for 5 minutes in salted boiling water. Drain them and refresh them with very cold water to keep their color. Add coconut milk and crushed garlic. Mix everything. Discover the basic cabbage soup recipe.
Find out more

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9/5 –

Cream of beetroot soup
A green vegetable is a legume that is not necessarily green in color, contrary to the name. Products for 8 people: 1 kg of raw beetroot, 2 sprigs of shallot, olive oil, 2 l of vegetable broth, 2 tbsp. with apple cider vinegar, 2 large potatoes, light cream. Peel and grate the raw beets. In a casserole, fry the shallots with a little olive oil. Add the beets, cook for 2 minutes and pour in the vegetable stock and the tablespoons of apple cider vinegar. Add the diced potatoes. Simmer for 20 minutes. Stir and add a little cream. Discover the recipe for beetroot velouté.
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6/9 –

Celery velouté
Products for 8 people: 1 kg of celery (one ball), 600 g of potatoes, 3 onions, 6 cloves of garlic, 1.2 l of broth, 2 tbsp. near the village of Zehtin. Peel the celery and potatoes. Cut them into large pieces. Peel the garlic cloves and onion. Chop them finely. In a saucepan, sauté the garlic and onion with olive oil for 10 minutes. Add celery and potatoes. Stir and moisten with the broth. Leave to cook for 30 minutes. The pieces of vegetables should be tender. If necessary, extend the cooking time by 10 minutes and/or add more broth. Mix everything.

© Getty Images

7/9 –

watercress soup
Products: 1 bunch of watercress, 1 onion, 1 clove of garlic, 500 g of potatoes, 300 g of carrots, olive oil. Chop the garlic and onion. Cut the potatoes and carrots. Sauté the onion in a pan with a little olive oil. Then add the rest of the vegetables and the watercress stems. Save the leaves. Add water to the preparation and cook for 20-30 minutes. Once the vegetables are cooked well, mix everything and heat again for 2 minutes, adding the watercress leaves.

© Toronto Star via Getty Images

8/9 –

Broth soup
Products: 1 onion, 1 liter of chicken broth, 1 tbsp. olive oil, 2 cloves of garlic, parsley, 2 potatoes, ½ green salad, 60 ml of cream, salt and pepper. In a casserole, fry the onion with a little oil, then add the garlic and parsley. Then pour in the chicken stock and stir in the diced potatoes and shredded lettuce. Let it simmer for 30 minutes on low heat. Add the cream and finally mix everything. Be sure to season before serving.

© Getty Images/iStockphoto

9/9 –

Endive and Roquefort soup
Products: 4 pieces of endive, 2 potatoes, 100 g of Roquefort cheese, 1 liter of water, 1 stock cube, black pepper. Boil a liter of water with bouillon cubes. Cut the endive into quarters lengthwise and remove the bitter core. Peel the potatoes and cut them into pieces. Add the endive and potatoes to the stock and cook for 20 minutes. Turn on the Roquefort, then mix everything to get a homogeneous texture. Season with black pepper and serve.

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