Wednesday, January 19, 2011

Get the Veggies in! Try this...

Do you have a hard time getting your Little's to eat their veggies?  If your answer is no, I am sooo jealous!  I try so so so very hard to start my kiddos off on the right foot when it comes to eating healthy, whole foods.  But alas, I have a three year old who will. not. eat. green.  If it is green, she hates it.  She will however, eat green oatmeal but that is for another post.  Sometimes she will eat veggies in soup...sometimes.

In an effort to make a soup that would put veggies easily into my child, I stumbled upon a variation of this recipe on I tried it and we loved it, especially Little Girl! I highly recommend this recipe to anyone that is in need of a quick dinner. It's very filling and a great comfort food that won't leaving you feeling like your putting junk on the table.

Creamy Zucchini Soup (without cream!)

3 Tbs  Olive Oil

1 medium onion, thinly sliced

1 lb. zucchini, thinly sliced

5 cups chicken stock

2 eggs, lightly beaten

1/4 - 1/2 cup freshly grated Parmesan cheese (the fresher the better)

1 Tbs chopped fresh parsley

2 Tbs chopped fresh basil

Salt and pepper to taste

Grated Parmesan for garnish

Crostini (toasted bread slices)

Melt butter in a large saucepan. Add onions and cook for about 5 minutes or until translucent. Add zucchini and saute, stirring frequently, for 5-10 minutes. Add chicken stock and bring to a boil. Cover, lower heat and simmer for 20 minutes. Puree in a blender (or use a hand blender). Return to the saucepan and bring back to a boil. Combine beaten eggs, cheese and herbs in a bowl. Slowly stir into the boiling soup (**I highly recommend you temper your eggs first, otherwise it will be more like egg drop soup**). Add salt and pepper to taste. Ladle into soup bowls. Garnish with fresh Parmesan and Crostini.



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