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Top 5 Yummy Vegetable Soup Recipes For Your Kids


Soups are a tasty and healthy way to ensure that our kids get the recommended dose of nutrients. But instead of picking one of those ready to make soup packets from the departmental store, you could prepare your favorite soup at home! How to make vegetable soup for kids? There is a vast array of vegetable soups that you can make and some can even be served alone as a meal. The recipes that I have picked today are easy to make and can be altered to meet the palate of kids of all ages.
Let’s have a look at the 5 Interesting and Simple Vegetable Soup Recipes For Kids:


1. Fresh Tomato Soup:

My elder daughter dislikes tomatoes and this is the only way to include tomatoes in her diet. This is the perfect recipe for the cold, rainy and winter nights. Flavored with a simple blend of cumin seeds and cloves roasted in clarified butter, this is definitely an all time guaranteed winner.
Ingredients:
  • Ripe tomatoes – 4 cups, washed, cut into halves
  • Water – 6 cups
  • Salt – to taste
  • Butter – 1 tbsp
  • Cloves – 6
  • Cumin seeds – 1 tsp
  • Black pepper powder – 1 tsp
Directions:
  1. Wash the tomatoes thoroughly under the running water. Halve them and add to a large vessel filled with water.
  2. Pressure cook the tomatoes up to 4 whistles.
  3. Once the pressure subsides, strain the tomatoes and keep the water aside.
  4. Discard the peels and allow to cool.
  5. Transform to a blender and blend to a smooth puree.
  6. Strain the puree to discard seeds, if any.
  7. Add water to the strained puree.
  8. Place the mixture on medium to high heat and boil for 2 to 3 minutes.
  9. Mix in salt and black pepper powder.
  10. Boil for a minute more.
  11. Meanwhile, in a small frying pan, melt butter.
  12. Add cumin seeds and cloves and roast until both crackle.
  13. Pour this mixture atop boiling soup and cook for a minute more.
  14. Ladle into soup bowls and serve along toasted bread slices, almonds, and a crispy salad.

2. Cauliflower And Peas Soup:


This one is a rich and creamy soup with the goodness of onions and peas in it. Served with grated cheese, the kids are sure to ask for second helpings. The fresh peas give the soup the necessary dose of proteins.
Ingredients:
  • Cauliflower – 2 cups, broken into florets, washed, immersed in hot water for 10 minutes
  • Green peas – 1 cup
  • Onion – 2, medium, peel, finely chopped
  • Garlic – 5 cloves, peeled, finely chopped
  • Carrot – 1, medium, peeled, finely chopped
  • Salt – to taste
  • Black pepper powder – to taste
  • Water – 4 cups
  • Butter – 1 tbsp
Directions:
  1. Fill a large saucepan with water and on medium to high heat, allow to come to a boil.
  2. Meanwhile, in a medium sized frying pan placed on medium to high heat, melt butter.
  3. Add onions and garlic and sauté until both lose their raw flavor.
  4. Add sautéed onions, garlic, cauliflower, and carrot to the saucepan and let the mixture come to a rolling boil.
  5. Lower the flame, cover, and cook until the veggies are soft and cooked through.
  6. Allow to cool and blend into a smooth puree.
  7. In the meantime, cook peas until crispy tender.
  8. Transfer the blended puree to the saucepan, adjust consistency, and let the mixture boil for 2 minutes
  9. Add cooked peas and adjust the seasoning.
  10. Let the mixture boil for a minute more.
  11. Serve hot in soup bowls along with grated cheese and garlic bread.

3. Carrot Soup:


Here comes an easy vegetable soup recipe for kids, silky soup with the sweetness of carrots and the tanginess of tomatoes, this one is a perfect after-school snack. Add a dash of honey and a little crushed red pepper flakes for contrasting flavors. Garnish with roughly grated apple slices and roasted almonds.
Ingredients:
  • Carrots – 3, large, peeled, finely chopped
  • Tomatoes – 2, medium finely chopped
  • Onion – 1, large, peeled, finely chopped
  • Garlic – 4 cloves, peeled, finely chopped
  • Cumin seeds powder – ½ tsp
  • Red pepper flakes – a pinch
  • Black pepper powder – a pinch
  • Honey – ½ tsp
  • Salt – to taste
  • Water – 2 cups
  • Butter – 1 tbsp
Directions:
  1. Melt the butter in a frying pan and sauté the onions and garlic until the raw aroma vanishes.
  2. Mix in chopped veggies and give a quick sauté.
  3. Add veggies, onions, and garlic to a large vessel, add water, and pressure cook for 4 whistles.
  4. Take the vegetables out after the pressure subsides and allow the vegetables to become cool.
  5. Blend to a smooth puree.
  6. Transfer to a large saucepan and mix in the seasoning.
  7. Boil the mixture on medium to high flame for 2 to 3 minutes.
  8. Serve hot garnished with a mint sprig along with cheese and salad for a wholesome meal.

4. Sweet Corn Soup:


Use fresh corn to get the best of this recipe. Just steam the corn and scrape off the sides using a sharp paring knife to get the kernels. You can also use frozen corn if you are preparing this during the off season. Easy to make, this recipe does not call for any fancy ingredients.
Ingredients:
  • Sweet corn kernels – 2 cups
  • Milk – ¾ cup
  • Corn flour – 1 tsp
  • Coriander leaves – 1 tbsp
  • Green chili – 1
  • Salt – to taste
  • Black pepper powder – to taste
  • Spring onion greens – 1 tbsp, finely chopped
Directions:
  1. Pressure cook the corn with 1 cup of water for up to 4 whistles.
  2. Reserve 3 tbsp for garnishing.
  3. Blend the corn with half the milk, green chili, and salt to a smooth, silky puree.
  4. Strain the mixture.
  5. Add rest of the milk, keeping aside 1 tbsp, and chopped coriander and let the mixture boil on medium to high flame for 4 minutes.
  6. Dissolve the corn flour in the reserved milk and mix it in the soup mixture.
  7. Let the mixture boil for 2 more minutes.
  8. Adjust the seasoning.
  9. Serve hot garnished with cheese and toasted walnuts with toasted bread slices.

5. No Bacon Easy Potato Soup:


While the classic potato soup is the best bet, this is equally good and creamy. Plus, it doesn’t take much time to put together. Just 40 minutes – that’s what you need to spend. Serve with a green salad and some good dose of protein for a hearty meal.
Ingredients:
  • Potatoes – 6, medium sized, washed, cut into thin slices
  • Carrots – 2, medium sized, peeled, finely chopped
  • Celery – 6 ribs, washed, finely chopped
  • Water – 8 cups
  • Red onion – 1, large, peeled, finely chopped
  • Butter – 2 tbsp, cubed
  • Corn flour – 4 tbsp
  • Salt – to taste
  • Black pepper powder – to taste
  • Milk – 1 ½ cups
Directions:
  1. Pressure cook the vegetables, except onions in water for up to 4 whistles.
  2. Once the pressure subsides, take out the veggies.
  3. Drain and reserve the liquid. Keep aside the veggies.
  4. In a small frying pan placed on medium to high heat, melt the butter.
  5. Add onions and sauté until the onions become tender.
  6. Mix in flour, pepper, and salt.
  7. Add a little milk at a time. Boil the mixture, lower the flame and cook until the mixture thickens.
  8. Mix in the cooked veggies.
  9. Add the reserved liquid and cook until the soup reaches the consistency of your choice.
  10. Garnish with spring onion greens and serve along with green salad.
The five vegetable soup recipes mentioned above can be served anytime, irrespective of the occasion. Each one is simple, yet has its own distinctive flavor and taste. And the best part? Kids love them!
What is your choice when it comes to preparing simple vegetable soup recipes for kids? A mix vegetable or a vegetable and noodle soup? You can share the recipe with us in the comments section below.