Guest Blogger: Nadine and her kids make Mom-estrone Soup - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Blogger: Nadine and her kids make Mom-estrone Soup

Nadine Sil­ver­thorne is one of the many amaz­ing women that I've met since we've launched SPC.  She's smart, funny and styl­ish. And I'm not just say­ing that because she emailed me before our first in per­son meet­ing to let me know that she's my "blunt-banged, red-lipsticked dop­pel­ganger." She's also  the edi­tor of Sweet­Mama (the fab par­ent­ing arm of the SweetSpot empire) and mother of two. Plus, she makes her own soup? Come on, it's ridicu­lous!  - C.M.

My kids kinda, sorta pick at eat every­thing. But there are some meals that have them effort­lessly clean­ing their plates. One of the eas­i­est meals made (and received) is a mod­i­fied ver­sion of mine­strone soup I cribbed from my mother. What I love about this recipe is that it's as home­made (or as cheated) as you want it to be.

Mom-estrone Soup


2 Tbsp. extra vir­gin olive oil
1 onion, diced
2 cloves gar­lic, minced
2 medium car­rots, diced (ish)
2 stalks cel­ery, diced (ish)
1 can diced toma­toes
4–6 cups of chicken or veg­etable broth, heated to a boil (1 tetra pack of broth will usu­ally do, but some fam­i­lies pre­fer a broth­ier soup)
1 cup of small, dry pasta (like elbow, shell or tubetti)
Salt and pep­per to taste
Grated parme­san cheese (I like parmegiano reg­giano the best)

Optional addi­tions:
1/2 cup of well-rinsed, canned chick peas
1/2 cup of frozen peas
1/2 cup of frozen corn (not very Ital­ian, but makes my kids eat more as they dive for corn ker­nels)
5–10 but­ton mush­rooms, sliced

Heat the oil on medium heat in a large soup or stock pot. Add onions and sauté, stir­ring fre­quently, until they start to soften — about 5 min­utes. In a small pot, heat stock to a boil in the meantime.

Add car­rots and cel­ery and con­tinue to sauté for another 5minutes. Add can of diced toma­toes, reduce heat slightly and stir for an addi­tional 5 minutes.

Pour in hot stock and bring con­tents of pot to a boil. Add pasta and con­tinue to cook on high heat until pasta soft­ens (8−10 min­utes). Add additional/optional veg­gies, then reduce to a sim­mer for 10 min­utes. Taste and sea­son to your family's palate.

Sweet Tips:

  1. I find small, diced veg­gies work best, but if your kids hate a cer­tain veg­etable (or all veg­gies), you can pul­ver­ize them in the food proces­sor to make them less detectable.
  2. If you're short on time, you can use frozen, pre-diced veg­gies to replace any of the veg­gies in this recipe.
  3. I pre­fer home­made chicken stock (often made after we've eaten a roast chicken by boil­ing the car­cass with some veg­gies), but tetra pack stock is good too — I love PC Organ­ics ver­sion — pro­vided you choose a low sodium option.
  4. You can play with the veg­etable offer­ing here to suit your kid's likes and dis­likes. I find that as they go fish­ing for the ones they like, they end up con­sum­ing other veg­gies that might not be favourites, but still taste good and pro­vide good vit­a­min content.
  

One Comment

  1. Selda says:

    Loved it, easy to make, tasty too!

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