Soup Recipes to Nourish Body and Soul!

Having some lovely soup recipes in your cooking repertoire, is an important part of a healthy eating lifestyle. Healthy soup provide the archetypal taste of comforting home-cooking. But many children grow up never tasting the homemade version of soup and become adults who have never learned how to make it. Believe me, anyone can make it! It is quick and it is easy. Chop chop chop. That's all there is to it!

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RECIPE: CHICKEN SOUP FOR THE CHILDREN

From the Kitchen of The Good Food Angel

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The archetypal winter comfort food.

INGREDIENTS

Olive oil

Chopped onions

Chopped garlic

Chicken flesh cut into chunky pieces

Shredded savoy cabbage

Pearl barley

Chopped potato

Vegetarian stock powder

Chopped parsley

Chopped tarragon

Water

Chopped peeled tomatoes

Serve with croutons and brown bread scones.

METHOD

In a heavy based deep saucepan, soften the onions and garlic. Add the chicken and cabbage, turning over continuously as it sizzles away. After a few minutes add the barley, potato, stock, herbs, and pepper. Stir until everything is coated in oil and juices. Then add water and tomatoes. Bring to the boil and simmer for about an hour. Garnish with more parsley.

VARIATION: If savoy cabbage and tomatoes are not popular with your family, try leeks and carrots instead, or any other ‘comfort’ vegetable combination. And if they don’t like and won’t eat any vegetables (we’ve all been there!), the chicken broth alone is still very nutritious and makes up a healthy soup in its own right.

TIP: For a lunchbox, send in a thermos with a bag of croutons and some brown bread scones.



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RECIPE: MAGICAL MISO

From the Kitchen of The Good Food Angel

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This is one of the most nourishing soup recipes in the world!(Which is why I call it magical.)

***WARNING: Not suitable for babies/toddlers or anyone with soya allergy.

The Japanese diet is probably the healthiest in the world and if you can get your children to acquire a taste for this type of food when they are young, it will stand to them throughout their lives.

Miso is a broth made from fermented soya beans and has wonderful health and nutritional value. However, it is an acquired taste, and alien to the western palate. You could start with small amounts of miso and build it up gradually.

INGREDIENTS

Packet of miso paste

Babycorn halved lengthways

Shredded savoy cabbage

Chopped scallions

Beansprouts

Wheat noodles

Water

Serve with Japanese rice crackers or fortune cookies.

METHOD

Dissolve the miso in water. Add the babycorn and bring to a gentle heat according to the directions on the packet. (Miso should not be boiled like other soups). Add the cabbage and scallions and cook for a minute or two. Don’t overcook, as the success of this healthy soup depends on the vegetables being nice and crunchy. At the last minute, throw in the beansprouts and noodles.

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RECIPE: RIBOLLITA

From the Kitchen of The Good Food Angel

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More than a healthy soup recipe! This is a recipe for a big Italian meal full of Mamma’s love! Children will love the bread dunking, so do initiate them in this Mediterranean way of eating, which is still not quite the custom in the more northern countries.

INGREDIENTS

Olive oil

Chopped garlic

Chopped onions

Thin tender broccoli stalks (try to get purple sprouting broccoli)

Kale

Cooked cannelini beans (canned are fine)

Canned plum tomatoes

Water

Stock powder

Black pepper

Chopped thyme

Serve with rustic wholewheat rolls

METHOD

Heat olive oil in a pan and soften the onions and garlic. Add broccoli and kale. Add beans, tomatoes, water, stock, black pepper and thyme. Simmer until cooked. This soup is traditionally eaten with rustic bread broken and dunked.



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Remember, healthy eating is enjoyable!

Blessings on your table!

The Good Food Angel

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