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Packed with healthy veggies, a soup for the kids. This soup I have made for my infant and toddler. Try it. You might like it. Hopefully, more importantly, they will like it! If you have trouble getting them to eat it, which I doubt, then freeze it in an ice cube tray and take out a cube and mix into your kids mashed potatoes or mashed cauliflower.
Ingredients
- 4 cups of chicken stock (homemade preferred)
- 1/2 large head of cauliflower
- 2 carrots
- 1 parsnip
- 1/2 cup diced onions
- 2 tablespoons butter or olive oil
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch of freshly ground black pepper
- pinch of salt
Directions
- Dice the carrots, parsnip and onions. Remove the leaves from the cauliflower and then cut the curds away from the stem. Dice the curds.
- Use a stock pot and melt the butter over medium heat. Add the garlic and the onions and sautee until translucent. Add the spices, stir then pour in the broth.
- Add the carrots, cauliflower and parsnip and bring to a gentle boil. Reduce the temperature, cover the pot and simmer for approx. 30 minutes until the cauliflower and carrots are fork tender. Stir occasionally.
- Allow soup to cool to almost room temp then puree to a consistency you like. You can use a blender or food processor.
- If you want to make this a delicious creamy soup, replace 2 cups of water with milk or heavy cream. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 84 | |
| Calories from Fat 39 | 46% |
| Total Fat 4.4g | 6% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 227mg | 9% |
| Potassium 247mg | 7% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.43g | 2% |
| Protein 3.7g | 6% |
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