Winter Warming Soup Recipes for ALL the Family

Shared family meal time brings conversation, connection and relaxation. Here are some recipes you could make together. Show the kids how to choose flavour combinations, peel, chop, build flavour and cook. The more they feel part of the making the more they will feel like eating it.

Colour, texture and taste are all there to be explored by kids. So consider these things when introducing foods. Green seems to be the main issue so think about bringing a positive vibe when giving green foods. Nature, the world around us providing. It is only TV and peers that prevent green from being a loved food colour.

Easy Roasted Vegetable Soup©

½ Celeriac carrot soup
1 medium sweet potato
1 medium potato
1 parsnip
2 carrots
1 large onion
2 gloves of garlic
Water

Heat your oven to 180
Peel all the veg and dice apart from the garlic. Just peel the garlic and leave whole.
Place all the diced and peeled veg into a deep baking tray and add the garlic whole.
Drizzle with a good quality hemp and sunflower oil.
Bake for 40 minutes
Blend all the veg together into a thick warm paste and add water to thin the consistency.

Serve with a nice crusty farmhouse loaf, delicious grated cheese and a few sunflower seeds and freshly chopped parsley.

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Roasted Butternut Squash Soup©

1 medium butternut squash butternut
100gr dried chickpeas
1 red pepper
2 onions
1 clove of garlic
20g rocket
100g feta cheese
Water

Soak the chick peas overnight
Heat the oven to 150 and bake the butternut squash in tin foil for 1 hour
Whilst the butternut squash is cooking…
Slice and sauté the onions and garlic in chili oil
Add the soft chick peas and sauté for about 5 minutes on a low heat.
Once the butternut squash is roasted and soft, scoop out the seeds. Then scoop out the flesh and add to the sautéed ingredients add about ½ pint of warm water then pop in the blender and blend until creamy. Transfer back into the saucepan and warm through.
Serve with finely chopped rocket and diced feta cheese on the top. Pepper to taste.

Chicken and Tarragon Soup©

4 Chicken breasts
2 onions
2 pints of chicken stock
4 cloves of garlic
1 green pepper
2 tea spoons of yellow mustard seeds
A good dash of tarragon or 20 grams of fresh chopped tarragon
A few leaves of fresh parsley, chopped
Salt and pepper to taste

Dice the chicken

Dice the onions
Crush the garlic
Chop the green pepper into small bite size pieces
Sauté the chicken, onions and garlic in a little olive oil until cooked
Heat the chicken stock and slowly bring to the boil
Add ALL the ingredients to the chicken stock and simmer slowly for 5 minutes
For a dash of luxury add a swirl of sour cream or crème fresh after it’s been served in the bowl.

Add sweetcorn or peas

Why not top with toasted pumpkin seeds?

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Thai Chicken and Bean Sprout Soup©

You’ve probably had bean and alfalfa sprouts in salads from various supermarkets. They’re tasty, a great way to introduce kids to growing fun and packed with vitamin C. We all love to sprout our own seeds and beans, so why not sprout, chick peas, mung beans, broccoli, radish and lentils?
Classic Thai flavors can really get your taste buds flowing and are packed with minerals and vitamins to boost your immune system so, in turn will help fight any winter cold.

4 chicken breaststhai
2 pints of chicken stock
6 cloves of garlic
20 grams or coriander/cilantro
1 lemon grass stem
6 shallot
1 red pepper
4 kaffir lime leaves
1 teaspoon of shrimp paste
1 dash of fish sauce
2 birds eye chilies (this will be hot)
1 lime
Salt and pepper to taste

Chop the chicken and brown in a little coconut oil
Add crushed garlic, chopped shallot and very thinly sliced birds eye chilies till translucent
Then add stock and warm through
Add the rest of the Ingredients along with the very thinly sliced red pepper

Put in oven proof pot with a lid and place in the oven (slow cooker) for 2 couple of hours on a low heat.
Serve with coconut shavings, Dash of lime juice and fresh coriander leaves on the top

No Cook Apple Crumble©

8 bramley apples, peeled and chopped
1 cup soaked in apple juice raisins
1 teaspoon cinnamon 
Pinch of nutmeg
2 tablespoons lemon juice
1 cup of chopped walnuts
½ cup of pine nuts
½ cup brazil nuts
½ cup pitted dates soaked overnight in apple juice
1teaspoon cinnamon
Pinch of salt
To make the filling, use a food processor, place 2 chopped apples with raisins, cinnamon and nutmeg, process until smooth.
In a bowl place remaining chopped apples and toss with lemon juice.
Spoon apple mixture into a med sized dish and set aside.
For crumble, in a food processor, pulse nuts, dates, cinnamon and salt until coarsely ground.
Do not over mix.
Crumble the mixture over the apples with your hands and press lightly.
Serve immediately or let marinate for a few hours for extra flavour.

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