The Key to feeding the entire happy healthy family is one adaptable dish.
a vegetable soup is the key to feed your whole family
Making sure your whole family gets fed and fed, healthy food, can seem an overwhelming task. Especially 7 nights a week!
It doesn’t have to be.
An adaptable dish can save hours of frustration and turn even your carniverous or pickiest eaters into vegetable converts.
It’s become SO common these days to have a houseful of different eaters—gluten-free, vegan, a dedicated carnivore and an athlete all under one roof. How is it possible to feed everyone without spending hours in the kitchen AND keep everyone happy AND healthy AND on the vegetable side of things? We could make ourselves NUTS trying, and on top of it all, have a little bit of “me, happy time.” OMG!
Convertible Broth-Based Soup.
How will a soup be the answer to all of your dinner dilemmas? Once you learn to make this ONE soup, you can convert it into other soups by switching the vegetable or the herbs or even the broth. I use vegetable broth for most of my soups, but mushroom, beef or fish broth would add variety, as would any other.
Time-saver tip: Double the soup recipe so you have leftovers to freeze or keep for a meal later in the week to feed your whole family!
Imagine that it’s 4 p.m. and you have to make dinner. Let’s see how one soup can cover each family member’s eating preferences:
- Roast broccoli, cauliflower and sweet potato for mom and vegan daughter—stuff the sweet potato with roasted vegetables and top with the soup
- Boil gluten-free noodles for picky son—toss the gluten free noodles with the soup and maybe toss in some broccoli or another favorite of his.
- Broil a steak for carnivorous husband—top the steak with the soup as a sauce.
- Make a big green salad for all.
- Pour yourself a glass of Prosecco and toast yourself because you rock!
The soup is NOT just a soup! Dinner is served.
Serve soup as a with lots of steamed vegetables…. the soup becomes a stew! Add in garbanzo beans or whole sweet peas for a bit of fluff. Make Ezekiel Tortilla Quesadillas on the side with melted vegan or goat cheese.
Happy healthy family!
Sweet Pea Soup – not just a soup!
Sweet Pea Soup
2 roughly chopped red onions
2 smashed garlic cloves
4-ish cups organic vegetable stock (I have used a bouillon for this soup in a pinch and it worked out well)
2 cups (or 1 bag) organic, frozen sweet peas
1 bag pre-washed organic spinach
1Tbsp. olive oil
1Tbsp. butter (or coconut oil)
- Heat the olive oil and butter or coconut oil in a large sauce- pan and throw the roughly chopped onions and the smashed garlic in to soften and make sure not to brown them. This is a process called “sweating.”
- Add stock, salt, and pepper and bring to a boil. Make sure the broth is leaning toward the salty side. It will mellow when the peas and the spinach are added.
- When the stock is boiling, add peas and cook until soft. This will be about 5-ish minutes.
- Turn off the flame and add the whole bag of spinach (it’s a little trick to give the soup a beautiful bright green color and add loads of extra vitamins and minerals to your soup).
- Immediately purée the soup with a hand blender or put into blender or Vitamix®. Check for seasoning.
In the comments below I would LOVE to hear about the creative ways YOU feed your whole family – meatless or otherwise!