Trying to get veggies into my toddler can be a challenge. One day, out of sheer exhaustion and guilt that I wasn’t feeding him “right”, I served him a handful of frozen peas. The line of thinking was kind of like, “Frozen peas, do they need to be cooked? Fresh raw peas are delicious….he loves frozen blueberries…what the hell.” And guess what, he loves them! I haven’t tried frozen corn yet only because I keep forgetting to buy it at the grocery store.
So serving my kid frozen vegetables is the absolute easiest way that I’ve found to get him to eat his veggies. But this recipe for Creamy Any Vegetable soup may be the second easiest way. I serve it to him in a coffee mug and he gulps it down. It’s a super fast recipe that is dairy-free! You can use almost any veggie although I don’t recommend combining them. I used broccoli in the batch in the picture, but you could use: carrots, celery, asparagus, cauliflower, zucchini, mushrooms, butternut squash, peas, corn, pumpkin, spinach or whatever you have on hand.
The oats add a velvety, creamy texture. This soup pleases kids and adults alike. And only takes about 20 minutes to make.
Yields about 6 cups of soup.
1 tablespoon olive oil
1 onion chopped
dash of nutmeg (about 1/8th tsp)
1/3 cup old fashion rolled oats (Rob’s Red Mill makes gluten free oats)
4 cups chicken stock (use vegetable stock to make it vegan)
1.5 pounds broccoli (or vegetable of choice)
salt and pepper to taste
1. In a large sauce pan, heat the extra virgin olive oil over medium-low heat. Add the onion, cook until softened and translucent about 5 minutes. Add the nutmeg, cook until fragrant, less than a minute.
2. Add stock, oats, broccoli, and 1 cup water. Season with salt and pepper. Bring to a boil. Reduce heat and simmer until broccoli is tender. 5- 10 minutes.
3. Puree soup in batches in a blender. (Don’t fill blender more than 1/2 way or it could come out the top and burn you.) Return soup to the pot, taste, and add more salt and pepper if necessary. Serve immediately.