Soup Tip Recipe – Hoo

zhy9505 2023年10月31日

0 0 4 minutes read

This mineral soup is packaged with vegetables and flavor, but it’s still easy for kids. By far, it’s the best flavor in any mineral soup and served with a vegetable soup rich in tomato sauce. Use this amazing push of tender carrots, celery, cabbage, peas, pasta and more.

Why do we like mineral soups

Hearty Italian flavor is coming soon! You might have had mineral soup before…but that’s not the case.

This kid-friendly Mary McCartney is adapted from a new recipe called “Food: Vegetarian Home Cooking” and it’s a little different from the classic Minestrone.

This soup is filled with larger vegetables (such as leeks, celery, peas, carrots and cabbage), which are all cut small, cooked and very tender. So, kids don’t have to browse the big chunks in the bowl. Our version of mineral soup is vegan, but filled and won’t even miss the meat!

Taste is great! Fresh herbs and chewy pasta complement the vegetable bounty in the rich tomato soup. Your family will love this soup on a cool day.

Tips for making child-friendly minerals

Cut vegetables. The smaller the vegetables, the faster they become, the easier it is for children to eat them.
Choose a good soup. Good broth ties this soup together, so choose a tried and tested brand. Recipes call for vegetarian soup, but if you prefer (even homemade stock), you can substitute chicken soup for chicken soup.
Choose a fun pasta shape. If your child has someone he likes, please choose! Short and thick shapes like macaroni, small shells or Radiatori are great.
Slightly cooked pasta. Even after you remove the soup from the fire, the pasta is still cooked in the soup, so it can make your pasta a little firm. As long as the soup is hot, it will continue to cook.
Let the kids sprinkle their own cheese. I speak from experience: Sometimes making your kids a Parmesan owner is the key to getting them to eat!
Love bread with your kids. When kids learn to like vegetarian soup, they may first dip the bread into the broth. Encourage this early stage!

Can I use other vegetables on the push stand?

Yes! There are a lot of vegetables in this soup that will be great. Here are some vegetarian tips:

squash
Kale
green beans
You can add Cannellini beans or red kidney beans

What to eat with mineral soup

Crust bread: A slice of crusty bread or French bread is a classic choice. You can also eat it with garlic bread for extra flavor.
Grilled cheese sandwich: Warm sticky grilled cheese sandwich is paired with mineral soup.
salad: Fresh side salad, mixed with vegetables, tomatoes, cucumbers and balsamic vinegar can provide a contrast in texture and flavor.
Mint: Bread bread with olive oil, herbs and some olives is a great choice for pairing with mineral soup.
Cheese and herbal cookies: Homemade or store-bought cookies with cheese and herbs added can be a pleasant addition.
rice: You can eat minerals on a bed of cooked rice or mix the rice directly into the soup instead of pasta to enjoy the meal.
Quinoa: Like rice, cooked quinoa can be a healthy and protein-rich option to be eaten with your soup.
Grated Parmesan cheese: Provide a bowl of freshly ground Parmesan cheese, which Isaac is on the soup to enhance its flavor.
Olive oil containing herbs: Provide a small plate of olive oil, infused with herbs and a pinch of red pepper flakes to dip the bread.
fruit: Fresh fruits like apple slices or fruit salads can be a refreshing side.

Can mineral soup be frozen?

The next day, the soup tasted better! Heat it on the stove top at low points, or a single bowl in the microwave. Mineral soup can be kept in good condition in the refrigerator for up to 5 days.

If you want to save the date of leftovers, cool the soup completely and carefully pour it into a gallon-sized zippered bag. It will freeze and stay delicious for up to 3 months. This soup defrosts and warms back up for a hearty and healthy repeat meal.

More of our favorite soup recipes

Mineral Soup

Preparation time15 minute

Cooking time40 minute

Total time55 minute

course: Soup

gourmet food: American

Serve: 6 Serve

Calories: 129KCAL

3 Spoon olive oil
1 Medium onion Chopped
1 Medium Leek, trimmed, washed and chopped Elective
2 stem celery Trim and chop
2 Medium carrot Chopped
14.5 ounce Tomatoes that can be diced
2 clove garlic Chopped
4 cup Vegetable stock Can you stock chicken
1 cup Green cabbage Grind or chopped
1 Spoon Fresh parsley Chopped
2 teaspoon Fresh oregano Chopped
1 Medium Sea Leaves
1 Spoon Tomato sauce
1-2 Spoon Pesto sauce A stronger flavor
1/4 cup Green peas or peeled soybeans
1/2 cup pasta Selected shape
Sea salt and black pepper, taste
Grated Parmesan cheese serving

Heat the olive oil over medium heat, heat it in a large bottom pan, then add the chopped onions, leeks, celery and carrots, stir well and cook for a few minutes to release the flavor of the vegetables.
Stir the chopped tomatoes and garlic. Cover and cook for 15 minutes, check and stir frequently. Pour in the vegetable soup, then add the cabbage, herbs and bay leaves, and mix in tomato sauce. Bring to a boil, reduce heat, and cook for 15 minutes.
Add frozen peas or bread and pasta and cook gently on low heat for another 15 minutes. If it’s too thick, add more inventory. Taste, and add sea salt (only if needed, as stock may be salty enough) and black pepper. Serve into a soup bowl and sprinkle the top with grated Parmesan cheese.