Winter. Frigid mornings. Snow piled up. Dry skin. It takes about ten minutes minimum for the three of us to get bundled up, don our jackets, hats, scarves, gloves, boots, and finally step outside. We are still in the thick of it too — the Weather Channel says it feels like 17 degrees outside right now.
My son was home all last week with a nasty ear infection. To comfort him and get some nourishing goodness into his system, I made Snowy Day Vegetable Soup from my book, Soup Day.
It’s the perfect remedy for a cold, icky day, and my son loves it. I added a bit of cooked chicken at the end from some added protein. He’s all better this week, thankfully!
There are several bloggers out there who’ve made it with their kids. It’s very simple and a good way to get some vegetables in your family’s diet.
Sales of Soup Day are going pretty well. It sold out of its first printing about a month and and a half after its release. I am about halfway to meeting the required sales amount to get my sequel! Please help me out and buy a copy for the budding little chef/chefs in your life! (If you’ve already done that, tell your friends! )
Yesterday, I braved the cold and visited the same two Kindergarten classes at P.S. 142 I mentioned in a previous post, and read it to them. Afterward, we did a soup bowl collage craft together. They loved coloring, cutting and gluing their paper pieces of vegetables and dried pasta to their bowls.
If you’d like to do this craft with your child, feel free to download the activity sheet off my website. There is also a related Hidden Pictures puzzle there as well.
Snowy Day Vegetable Soup
1 tablespoon oil
1 cup diced onion
½ cup diced carrots
1 cup diced celery
kosher salt to taste
6 cups chicken, vegetable, or beef stock
2 cups peeled and cubed potatoes
½ cup carrots, sliced into rounds
2 cups zucchini, sliced into rounds
1 cup sliced mushrooms
½ teaspoon freshly ground pepper
1 teaspoon dried thyme
3 oz. dried pasta of choice
¼ cup packed chopped parsley leaves
- Heat oil in a heavy bottomed stock pot over medium high heat. When oil is hot, add diced onions, carrots, celery and pinch of salt to pot. Saute until onions are soft and translucent.
- Add stock. Increase to high and bring to a simmer. Once simmering, add potatoes, carrot rounds, zucchini and mushrooms to pot. Add pepper, thyme, and salt to taste. Reduce heat to low; cover and cook until vegetables are fork tender, about 15- 20 minutes.
- Bring water to boil in a medium sauce pan. Add a pinch of salt to water. When water comes to a boil, add pasta and cook to an al dente doneness according to package instructions. Drain and add to vegetable soup just before serving.
- Season to taste with salt and paper and garnish soup with chopped parsley.
Makes 6 servings.
Note: Please take care to keep children at a distance from burners on the stove.