Easy Carrot and Parsnip Soup Recipe

Do you struggle to get enough vegetables into your child? Today’s post combines two solutions to help out with that problem – these two easy tricks always help me enormously when I think my boys could do with a boost of extra vegetables in their diet.  The first part of my cunning plan is to serve up soup. For some reason, both of my children have always loved soup, and when I was childminding I found that all the children I looked after were the same too – they all loved a bowl of thick vegetable soup! Stew can be a bit touch and go – something about the very visible vegetable chunks seem to be a little off-putting to a fussy eater, but puree it up into a thick creamy soup, and you’re on to a winner!

The second trick is to get kids involved as much as possible in creating their meal. In my experience, there seems to be a direct correlation between the amount of involvement a child has in preparing a healthy meal and how much they are willing to eat of it – the more involved they are, the more enthusiastic about eating their food they seem to be, so I’ve created a whole series of recipes aimed at children, including today’s yummy carrot and parsnip soup.

You’ll find the recipe sheet for this delicious soup recipe at the end of this post. This soup is very child friendly – it’s lovely and sweet with just a hint of curry flavour, and most importantly it’s packed full of healthy vegetables!

Carrot & Parsnip Soup

Ingredients:

• 1 large onion
• 500g carrots
• 500g parsnips
• 1 leek
• 1 tbs olive oil
• 1 tbs mild curry powder
• 2 chicken or vegetable stock cubes *
• 100g red lentils

Method: 

Peel and roughly chop the onion, carrots, parsnips and leek.

Heat the oil in a large saucepan, then gently fry the onion for 2 minutes until starting to soften. Add the chopped carrots, parsnips and leek to the saucepan.

Sprinkle over the curry powder and red lentils and stir to mix in.  Crumble the stock cubes into the saucepan and add 1 litre of hot water, then stir well until the stock cubes have completely dissolved.

Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.

Once cooked, take the lid off, let the soup cool a little then whizz until smooth with a stick blender.

Serve with a sprinkling of coriander leaves and cheese on toast if wanted – I cut ours into stars using mini cutters and popped a few on top to decorate the soup, the boys loved them!

*NOTE: Vegetable stock cubes work just as well if you want to keep the recipe vegetarian or vegan.

If you’d like to print off a child-friendly copy of this recipe for yourself, click on the photo below to download the PDF file, or click here if that doesn’t work for any reason. Do comment and let me know how it goes down with the kids if you try it!

You’ll find lots more of really simple healthy recipes like this in the easy recipes for kids section here on the Eats Amazing blog, all with free printable child friendly recipe sheets to help your child cook a meal from start to finish, with minimal help from you! You could also pop over and follow my Cooking with Kids Pinterest board too, for lots more ideas from all over the web!

Grace

Print

Carrot & Parsnip Soup

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Quick and easy carrot and parsnip soup recipe - really easy recipe for kids with free printable child friendly recipe sheet.

Course: Soup

Cuisine: British, Vegan, Vegetarian

Servings: 4 people

Author: Grace Hall

Ingredients

• 1 large onion
• 500 g carrots
• 500 g parsnips
• 1 leek
• 1 tbs olive oil
• 1 tbs mild curry powder
• 2 chicken or vegetable stock cubes *
• 100 g red lentils

Instructions

1. Peel and roughly chop the onion, carrots, parsnips and leek.
2. Heat the oil in a large saucepan, then gently fry the onion for 2 minutes until starting to soften. Add the chopped carrots, parsnips and leek to the saucepan.
3. Sprinkle over the curry powder and red lentils and stir to mix in.  Crumble the stock cubes into the saucepan and add 1 litre of hot water, then stir well until the stock cubes have completely dissolved.
4. Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.
5. Once cooked, take the lid off, let the soup cool a little then whizz until smooth with a stick blender.

6. Serve with a sprinkling of coriander leaves and cheese on toast if wanted. 

Recipe Notes

NOTES: Vegetable stock cubes work just as well if you want to keep the recipe vegetarian or vegan.

I hope you will want to try this yummy recipe, please pin it if you do! For more great recipes for cooking with children, check out the Easy Recipes for Kids section here on the Eats Amazing blog or pop over and follow my Cooking with Kids Pinterest board for fresh and seasonal inspiration all the year around!