SERIOUSLY DELICIOUS SOUPS
by Serena Norr

A writer and mom of two, Serena Norr is the managing editor of Momtrends. She is also the creator of Seriously Soupy, a website devoted to soup making. She also loves to write about healthy living, fashion, beauty and lifestyle topics on her blog Mama Goes Natural.  

For the most part, kids are picky eaters. No matter how much you try or how finely you chop those veggies; kids have a way of spotting out the green and pushing it aside in disgust or in the form of a fit. As a mom of two, I’ve tried to present veggies as they are. When that didn’t work I tried to sneak them into anything I could — pasta, smoothies, and eggs - and really anywhere where I could add veggies. Some were successful attempts, others not as much. One successful method (at least 90% of the time) has been the inclusion of vegetables into soups.

Soups are also great starting food for babies since all you have to do is cook a variety of vegetables together and then blend them all together for a really simple and easy soup. Another bonus is that you will have huge batches of food for weeks that can be frozen and de-thawed in a few hours.

Enjoy some of my favorite soup recipes for their versatility, ease of preparation, tastiness, and of course ease with which your child will eat them. Note: For most of these recipes, I don’t add as much salt or spicy ingredients.

BUTTERNUT SQUASH

1. Butternut Squash Soup: The first soup that I made on Soupy back in 2009, I love the simple and sweet combination of this recipe. For babies, omit the dairy and maybe add some carrots or sweet potatoes for some extra vitamins.

SPINACH & CORN SOUP

2 Spinach and Corn Soup: I’ve found that spinach can be a difficult food to get my tot to eat (and I’m pretty sure I’m not alone on that one). However, this soup and its combination of sweet corn, cream and herbs dulled down the ever-so-scary green color that was enjoyed by kids under three and even by dads that are over 30.

WHITE BEAN & KALE SOUP

3. White Bean and Kale. An instant hit, this soup combines cannelloni white kidney beans, kale and fresh herbs. I might even add some carrots and vary the herbs for a tasty treat for baby.

LENTIL SOUP

4. Lentil Soup: Oh, how I love lentil soup and there are so many combinations to try! For a little sweetness, I love the Lentil, Parsnip and Apple Soup or the nutritional powerhouse in the Lentil, Sweet Potato and Spinach Soup.
What are some of your favorite soups for your baby?

SWEET POTATO & CRANBERRY SOUP

5.  Sweet Potato and Cranberry Soup :  I made this soup over the holiday’s, but this healthy sweet potato soup is a great treat for your kids year round. Dubbed as a “super food,” sweet potatoes are packed with beta cartone and Vitamins A and C. The addition of cranberries (if your kid will eat them) supplies an additional boost of antioxidants and fiber.

CHICKEN NOODLE SOUP

6. Chicken Noodle Soup: When all else fails a classic bowl of chicken noodle soup is usually a hit. I make my own broth and then add in the signature egg noodles for a wholesome soup that even the pickest will love.

One of our favorite activities in the fall is going apple picking with the wee ones. The changing of the leaves, hayrides and the girls fresh eyes and excitement brings back childhood memories and solidifies why my husband and I decided to start our family.

After we get a bushel of apples and maybe a pumpkin or two, we come home... and after everyone has (hopefully) taken a bit of a nap - we make our first fall crisp. I love crisps because they are so easy and absolutely delicious. And I'll admit it freely and willingly - I'm pretty sure I do not possess the mad skills to pull off a homemade apple pie from scratch....

So here's our family's recipe that has become a familiar treat and is forming into a tasty little tradition!

Preheat oven to 350 degrees

Ingredients: 

• 1 cup brown sugar
• 1 cup oats
• 1 cup flour
• 1/2 cup melted butter
• 3 cups peeled, cored and sliced apples
• 1/2 sugar
• 2 teaspoons cinnamon
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter/spray an 8-inch square pan.
2. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

-& ENJOY!-

A number of mommies in the playgroups around here have been raving about this recipe because not only do they love it but their children do too. A number of kids who wouldn't touch broccoli are not only eating this, but requesting it! It's super easy to prepare too! 

Preheat oven to 425 degrees

Ingredients: 

• 4 to 5 pounds broccoli (or 2 large bunches) cut into florets and thoroughly dried
• 6 1/2 Tbsp extra virgin olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp pepper
• 4 garlic cloves that are peeled and sliced 
• 1/2 lemon and zest
• Toasted pine nuts (optional)
• 1/3 cup shredded Parmesan cheese

Directions:

• Place broccoli on a cookie sheet. 
• Toss with 5Tbsp olive oil, salt and pepper.
• Add 4 garlic cloves that are peeled and sliced and toss into mixture.

• Roast for 20-25 minutes in oven
• Zest a lemon over the broccoli,
• Squeeze juice of half of a lemon over the broccoli
• Add 1.5 Tbsp more olive oil
• Add 3 Tbsp toasted pine nuts (optional)
• Add 1/3 cup of freshly grated Parmesan cheese

- & ENJOY -

My five year old daughter and I have gotten in the habit of ending our day watching cupcake wars. It has been a lot of fun snuggling on the sofa watching something together that isn't animated. It has been even more delightful to hear all of her ideas for different flavored cupcakes and frosting. This afternoon we whipped up one of her recent inspirations - apple cupcakes with cinnamon cream cheese frosting. And all I can say is YUM!

Here is the recipe:

Cupcake Ingredients:
APPLESAUCE - you can also use a store bought sauce - but we can't guarantee it - ;0)

• 6 apples (we used granny smith)
• 1/2 cup apple cider vinegar
• 1/4 tsp ground cinnamon
• 1/4 cup dark brown sugar

DRY INGREDIENTS

• 2 cups cake flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
  

WET INGREDIENTS

• 3/4 cup (1 1/2 stick) room temperature unsalted butter
• 1 1/4 cup granulated sugar
• 1 egg (at room temperature)
  

Directions:

• Preheat oven to 350 degrees and add cupcake liners to 2 dozen cupcakes
  
• Peel and dice apples, leaving one apple for later)
• Add apples to large saucepan, combine with ground cinnamon, brown sugar and apple cider vinegar
• Cover and cook for 20 minutes stirring occasionally
• At the end of 20 minutes stir and mash apples to make sauce, set aside, this should yield approximately 1 1/2 cups.
  
• In a large bowl sift cake flour and combine with baking soda, baking powder, salt, cinnamon, allspice and nutmeg
• In bowl with standing mixer with paddle attachment add room temperature butter and beat till creamy, approximately 3 to 4 minutes. Then add sugar and combine till the mixture becomes fluffy, approximately 3 minutes. Then add egg till combined.
• Add dry mixture and applesauce mixture in thirds, starting and ending with the dry mixture.
• Using an ice cream scooper, scoop batter 3/4 full to 24 cupcakes
• Bake for 20-25 minutes
  

 Frosting Ingredients:

• 8 oz cream cheese at room temperature
  
• 1/4  cup (1/2 stick) unsalted butter at room temperature
• 3 cups confectioners/powder sugar
• 1 tsp vanilla
• 1 tsp cinnamon

Directions:

• In a bowl with a standing mixer with a paddle attachment beat cream cheese and butter until smooth
• Add confectioners sugar 1 cup at a time until incorporated
• Add vanilla and cinnamon till incorporated
  

We also put some graham crackers through a food processor and sprinkled them on top of each cupcake - this was a nice crunchy treat and helped balance all the flavors.

These are our all time favorite muffins. Courtesy of Whole Foods, here is their recipe for Whole Grain Morning Glory Muffins.

 Makes 16

Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins.

Ingredients

1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided

We found this adorable recipe from our friends at Food Junction. They have the cutest ideas to help inspire the pickiest little eaters - and we will be posting more of our favorites in the upcoming months! This is such a cute idea for a healthy Easter inspired dessert.

Ingredients:

• 1/4 cup diced ripe papaya
• 1 tsp sugar
• 1/2 cup curd/ plain yogurt
• black grapes for eyes
• green grapes for nose & bow tie
  
• marshmallows cut and shaped for teeth & ears
• chocolate vermicelli  for whiskers and eyebrows

Directions:

• Blend 1/4 cup diced ripe papaya with 1 tsp sugar and 1/2 cup plain yogurt
• Add yogurt to ramekin or other small circular dish
• Cut 1 black or dark purple grape in half and place for eyes
• Cut 2 green grapes in half and place one half for nose and two other halves for bow tie (eat the last half ;0)
• Cut marshmallow in half and pinch into shape of two ears
• Cut bottom third off another large marshmallow then cut in half - flatten into rectangular shapes and place teeth below green grape nose
• Use scissors to cut chocolate vermicelli into 2 eyebrows and six whiskers - place and voila! hello Easter bunny!

Tips:

• For a cooler treat -consider freezing this after you've got your bunny all decorated
• Spray PAM on your kitchen sheers so they will easily glide through cutting up the marshmallows and vermicelli
  

My favorite thing about St Patrick's Day - since I was a child - was the adventure of looking (and thinking I might actually find) a pot of gold at the end of the rainbow! I used to think, if only I could find that rainbow, I just know I'll find a pot of gold! Playing on that theme, why not have your kids create their own rainbow of healthy fruits and vegetables on their quest to find a pot of gold? Remind them - they have to get to the end of it to get their pot of gold!

Red: strawberries, raspberries, tomatoes, etc
Orange: carrots, oranges, peaches, etc
Yellow: bananas, pears, pineapple, corn, yellow apple, etc.
Green: broccoli, green grapes, green apple, peas, beans, edamame, kiwi, etc
Blue: blueberries (this is a tough one - blue and purple blend together in the end so you may want to double up on purple here if your kids aren't fans of blueberries)
Purple: grapes, raisins, purple carrots, plums, blackberries, eggplant

And now for the pot of gold, a recipe from our friends at Family Fun! 

Ingredients

• 3-ounce box of lemon-flavor gelatin (you can also use pineapple or apricot to get same effect)
  
• 6 limes

• Sugar
• 1 teaspoon of whipped cream

Instructions

1. Line an 8-inch square baking dish with plastic wrap, leaving several inches of overhang on each side (this will make removing the gelatin easier). Combine a 3-ounce box of lemon-flavor gelatin and 1 cup of boiling water in a medium bowl, stirring until the gelatin is dissolved. Stir in 1 cup of cold water, then pour the mixture into the baking dish. Cover the dish with plastic wrap and chill the gelatin for 4 hours or until firm, then slice the gelatin into 1/2-inch cubes.
2. Cut off the top quarter of each of 6 limes, then, without cutting into the fruit, slice a thin layer of peel from the bottom of each one to help them stand upright. With a small knife, cut around the inside of each lime's rind to loosen the pulp, then spoon it out to make a shell.
3. Place a pinch of sugar and 1 teaspoon of whipped cream in the bottom of each shell, then fill each lime pot with gelatin gold. Makes 6.

If you're short on time, most grocery stores have the gold covered chocolate coins you can add to anything that resembles a pot!

Here is a recipe we discovered at GiftMama.com. If you haven't already been to GIftMama.com - it is a great resource for super clever gift ideas. To turn this granola into a highly presentable gift - check out the full post!

This recipe is long on taste and short on effort! (And a great afternoon activity to share with the kids!)

Gift Mama Granola

4 cups old-fashioned oats

1 cup shredded coconut    

1/4 cup packed brown sugar    

1/4 cup vegetable oil    

1/4 cup honey    

1 teaspoon ground cinnamon    

1 1/2 teaspoons vanilla extract    

1 cup raisins

*Other add-ins: Consider throwing in some of your favorite nuts to add some protein and extra crunch and/or some dried fruits - for some extra vitamins and fiber!

DIRECTIONS:   In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.

Here is the finished product:

This recipe is for all the 'lil dippers out there. This is an idea we got courtesy of babble - why not throw in some peas to your homemade hummus for an added nutritional boost?!! Your children do not have to be the wiser  - or you can get them involved in the meal preparation and through the process they may come to realize - peas can please!

The options are really endless here as for add ins to your hummus- so, if you are feeling ambitious or just have some additional time - why not create a trio of hummus dips? Peas to one, roasted red peppers to another and maybe even some edamame or white beans and pine nuts to the third?! I'll add those recipe options on another post! For now here's our basic hummus recipe we use at our house with the added peas:

Ingredients:

• 1 can (19 oz) chick peas/garbonzo beans drained
• 1 clove garlic 
• 2 tbsp tahini (if you don't have tahini which is preferred - some people throw in peanut butter with some sesame oil as a substitute)
• 1 tsp salt
• 4 tbsp fresh lemon juice (we like lemon around here so scale this back or gradually add it to your preferred taste)
• 2 tbsp olive oil
• 1 cup peas
• pepper to taste (we use white pepper so you can't see the pepper)

Directions:

• In blender, chop garlic. Pour drained chick peas into blender, reserving a few for the garnish. Place tahini, salt, lemon juice, peas (also reserve a few for garnish), pepper and blend until creamy and the ingredients are mixed well. Add olive oil till super creamy and fully distributed.
• Transfer to serving bowl and garnish with reserved chick peas & peas.
• Serve with your favorite pita chips & crudite!
  

Like most kids, my two girls are mac n cheese fans. A great  and easy way to up the nutrition on this meal is to add some vegetables. We find when it is mixed in with the cheese and pasta, eating their veggies becomes less of a chore! You can also add broccoli, carrots or even spinach instead of the peas. The recipe below is for a basic macaroni and cheese. If you are short on time, just grab your favorite boxed variety and add fresh or frozen peas at the last 2-3 minutes that you are boiling your pasta - and then fold them in to your boxed cheese sauce.

Ingredients

• 1 cup whole grain pasta of your choice
  
• 1 cup peas  (sugar snap, little marvel, etc)
  
• 1/4 cup finely diced onion
• 1 tbsp all-purpose whole wheat flour (or white)
• 1 tsp butter
• Small dash of white pepper 
• 1 1/4 cups milk
• 1 1/2 cups cheese (Cheddar, American, Gruyere - whatever your family's taste buds prefer)

Directions

• Cook pasta in boiling water per box directions. (generally about 8-10 minutes) We like to add a little extra virgin olive oil and a dash of salt to our water, but this is entirely up to you! At the last 2-3 minutes of boiling your pasta add your peas. (3 minutes for frozen and 1 to 1 1/2 minutes for fresh peas). Drain well.
• While your pasta is cooking, get started on your cheese sauce! In a medium saucepan cook the finely diced onion in butter till tender but not brown. Stir in flour and a dash of pepper. Add milk all at once and stir till slightly thickened and a bit bubbly. Add cheese or blend of cheeses your family enjoys most.
• Stir in pasta and peas into cheese sauce. Cook over low heat for 3-5 minutes or till heated through.
  

• Another option is to transfer pea mac to casserole dish and bake at 350 for 25 to 30 minutes and bubbly. And if your children are  a fan sprinkle with breadcrumbs and for the last few minutes turn the oven to broil and watch as your mac n cheese gets nice and crunchy on top! 
• Throw in a cup of diced thickly sliced ham