3 autumn soup recipes that even children will love!

|Recipes

When the weather gets cold and rainy, there’s nothing like a warm and comforting home-made soup. But it’s not always easy to get the little ones to drink broth or soup. You must have tried every trick up your sleeve to convince your children to finish their bowl.

The secret? Use their favourite vegetables and follow a few tips to add maximum flavour!

With our three simple, healthy and delicious recipes, the youngest ones will have no problem finishing their bowl.

1. Apple and parsnip soup

Ingredients :

  • 3 parsnips
  • 2 Granny Smith apples
  • 2 onions
  • 500 ml chicken stock (1 stock cube diluted in hot water)
  • 2 tsp curry
  • 10 cl cream
  • Salt and pepper
  • 1 pinch of nutmeg
  • Olive oil

Cooking instructions: 

  • Peel the apples and parsnips and chop them into small pieces.
  • Chop the onions and brown them in a saucepan for 2 to 3 minutes.
  • Add the chopped parsnip. Mix well. Add the stock and a little water if necessary to cover the vegetables.
  • Add salt and pepper and leave to cook for around 15 minutes. Add the apples and cook for another 15 minutes.
  • Add the curry and blend the soup to obtain a creamy consistency.
  • Season if necessary, pour in the cream and add the pinch of nutmeg.

Tip from our nutrionist:

How do you add maximum flavour to avoid your soup being bland? For a delicious soup without using too much salt, use:

  • Spices such as turmeric, curry, nutmeg, ras el-hanout and cumin
  • Herbs such as oregano, coriander and basil
  • Roots such as ginger

2. Leek and carrot soup

Ingredients :

  • 3 leeks
  • 3 carrots
  • 1 potato
  • 1 onion
  • Salt and pepper
  • Olive oil

Cooking instructions: 

  • Peel and chop the vegetables. Don’t throw away the green parts of the leeks – they’re very healthy.
  • Slice the onion.
  • Brown the onion for a few minutes in olive oil in a large saucepan.
  • Add the vegetables, leave to simmer for a few moments and then cover with water.
  • Leave to cook for 30 minutes, then season. Blend it all together.
  • You can also add a few croutons.

 

Tip from our nutritionist: 

Do you want to add flavour to your dish, but you’re not really fond of spices of herbs? Remember to add garlic and onion. These two ingredients add lots of flavour without spoiling your soups.

3. Vegan butternut squash velouté with red lentils

Ingredients :

  • 1 butternut squash (or pumpkin)
  • 2 onions
  • 2 garlic cloves
  • 1 cm ginger
  • Fresh coriander
  • The juice of 1 lemon
  • 100 g red lentils
  • 20 cl coconut milk
  • Cumin
  • Salt and pepper
  • 1 litre of water
  • Olive oil

Cooking instructions:

  • Chop the butternut squash into small cubes.
  • Chop the ginger. Slice the onions thinly and crush the two garlic cloves.
  • Pour a little olive oil into a saucepan. Brown the onion and garlic for a few minutes so that they soften a little.
  • Add the chopped ginger and the lemon juice.
  • Once they have mixed well, add the butternut squash cubes and cover. Leave to simmer for a few minutes.
  • Add the red lentils. Stir well and pour the water in.
  • After cooking for half an hour, add the coconut milk.
  • When it’s cooked, season and blend it all together. Serve immediately with chopped coriander.

First alternative: To avoid any disasters, cook the butternut squash in the over for 30 minutes, then it will be very easy to chop. In this case, cook the lentils first for 10 minutes, then add the butternut squash cubes.

Second alternative: You can liven up your soup with little lardons cooked in a frying pan, without adding fat, and add a little grated gruyère cheese.

Soup is without a doubt the flagship meal of autumn and winter. Now, with these three recipes, it will become the whole family’s new favourite dish. Which of these three recipe ideas will you fall for? If you’re trying out one of our recipes, post a photo or story on your social media and tag our Facebook page. We can’t wait to see your creations!

 

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