Joanna Anastasia

soup

Creamy green soup

Creamy and delicious

One of my favourite fast dinners is a soup and a Quiche combo. Or soup and pizza. Especially if it’s the second option, I serve the soup before the pizza, and make sure that it’s loaded with veggie goodness. Like this creamy green soup: it’s so yummy, yet so healthy.

My kids are fairly good eaters, but there are still some healthy veggies that they fear. That’s why a creamy soup is a great solution. ( Is there leek in the soup? Maybe, maybe not. Eat it, and you’ll see. ) Also, I like adding a bit of texture to my creamy soups, so here I added green peas. You could also add some pumpkin seeds ( I usually do, and it adds a lovely crunch!)

And as for the creaminess, it’s the coconut milk that’s behind it, and not cream. Add some cumin, green veggies and fresh bread, and you have a perfect meal!

Now, some kids like imagining their food is special, so I say that this is monster soup, that’s why it’s so green. Also, telling my girls that they need to find all the green peas that are hiding inside, gets them even more exited!

Creamy soup

What you’ll need :

3 cups chicken broth ( or vegetarian one)
1 1/2 cup broccoli cut in pieces
1 cup leek cut in pieces
2 medium potatoes cut in pieces

1 cup coconut milk
1/2 teaspoon cumin
Salt & pepper

1 cup green peas

Cook together chicken broth, broccoli, leek and potatoes. When the vegetables will get soft, mix it together using a hand mixer. Add coconut milk, spices and green peas. Let it simmer for around 5 minutes. Serve and enjoy!

This delicious soup is healthy and easy to make!

What are your favourite soups with coconut milk?

Barley leek and cauliflower soup

This barley leek and cauliflower soup is a perfect feel good comfort soup for a rainy day ! Plus it's healthy and easy to make !

Cold weather calls for soup. And I believe that a soup is a perfect solution to a dray, Gary weather, to busy weekday nights, and always sick kids. It warms you up, you can sneak in veggies that your kids won’t notice, and requires so little effort on your part! So no wonder that I love soups.

This Barley Leek and Cauliflower Soup is one of my favourite winter staples: leeks and onions are a healthy base, barley makes it so feeling and cauliflower adds texture! I also use a fresh lovage herb that grows in my garden ( and that I freeze for the winter) that adds this amazing aroma to any home-made soup!

What you’ll need :

1 liter of chicken bullion (or vegetarian one)

1 big leek
1 big onion
2 cloves of garlic
1 cup cauliflower chunks
2/3 cup barley
Fresh lovage leaves (optional)

Start by cutting the onions and leek, and then cook it on olive oil for around 4 minutes, then add crushed garlic and cook for another minute. Add chicken bullion, and barley, and let it cook. If you’d like to keep the cauliflower a bit crunchy, then add it at the end. If you prefer it being soft ( or if you’ll be feeding young kids) add it at the same time as barley. Cook for another 30 minutes,on a medium heat, stirring from time to time. At the very end add lovage cut in pieces.

Soup

You could add cooked chicken cubes, and make it a one-bowl dinner served with bread too!
Whatever you decide, I’m sure you’ll love it!

Lentil ragout soup

The most comforting and filling one pot lentil,ragout soup

I believe in soups. Nothing warms you up and comforts your soul on a dark and cold day,
like a bowl of a hot soup. And what I really love the most, are meal-soups, chunky and filling. And this lentil ragout soup is exactly what I love the most: very satisfying, full of flavours and deliciously comforting. A perfect meal on a cold day.

My daughters been feed with soups since they were little, and so they love them too. Since everything is cut in pieces, and cooked together, it’s also a great opportunity to introduce the aliments that kids may like a bit less. In my home it’s onions and leeks that my older daughter dislikes. But, since these veggies are so healthy, I still serve them to her in sauces and soups, where most of the time she doesn’t see them. (Yes I lie to my child. No, I don’t feel bad about it. Yes, I may be a bad mother.)

Here’s what you’re need:

1 cup Beef cubes

1 liter of chicken stock
2 cup fresh or canned tomatoes

2 garlic cloves

2 large bell peppers
1 big onion
1/2 cup leek cup in pieces

1 can of lentils

1 teaspoon freshly grounded cumin
1/4 teaspoon chili flakes
Fresh thyme
Cream

Brown beef cubes briefly, and then set them aside. Golden the onions and leek, on olive oil and then add peppers,and after around 4 minutes add garlic. Add chicken stock, tomatoes and beef, and let it simmer for around 20 minutes. Add lentils and spices, and cook for around 10 minutes again. Serve with fresh thyme and a hint of cream.

Lentil ragout soup

So next time, when it’s miserable outside, and you don’t know what’s for dinner, consider this delicious lentil ragout soup!

Spicy butternut squash soup & a baby version

Spicy Butternut squash soup

If you have to cook for grown ups and babies at the same time, than you know how exhausting it can be: unless you make one baby friendly meal that can be spiced up for adults: just like this butternut squash soup.

In the milder, baby version you can taste the creamy coconut with only a little hit of cumin seeds. You see, I want my baby to get used to food that has taste, so when she grows up a little she can eat what we do, just like her big sis. I’m like French moms here: you eat whatever we eat, and I won’t be cutting white bread in to heart shapes for you in stead of dinner. Call me lazy, or strict, but I want my kids to eat as many foods as possible !

So, coming back to this butternut squash soup, here is what you’ll need :

1 spoon coconut oil
2 garlic cloves, crushed
1 small onion, diced
1 butternut squash cut in cubes
3 medium potatoes cut in cubes

1 litre of water (or chicken broth)

2/4 cup of milk (or cream)

Cumin
Chili powder
Salt& pepper

Start by heating the coconut oil, add onions and after 4 to 5 minutes garlic. Add water (or chicken broth), potatoes and butternut squash, salt and pepper, and let it boil. After it does boil, turn down the heat on medium, and let it cook through, until your veggies are really soft. Then, using a hand mixer, mix it until smooth. Add a pinch of cumin, and set one portion aside. Than add another pinch or two of cumin, and a pinch of chilli pepper, and let it simmer for a couple of minutes.

Spicy Butternut squash soup

Before serving add a bit of milk, or cream. Serve with bread or crackers & enjoy !

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Baby feeding hint: you can also pour this soup in to a bottle and let your baby drink it up like milk, it will save you the mess :).

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