If you’re having trouble feeding your kids veggies, this homemade vegetable soup recipe will solve your problem.
Oh toddlers and their picky eating habits! It’s hard, isn’t it? Every day, you try to make new meals. You try new spices. You even arrange food in the shape of animals. Nothing works. Your efforts end up everywhere – on the floor, on the walls – just not in their mouth. But with my homemade vegetable soup – which was taught to me by my mom – your little one will not only be eating but s/he will be eating vegetables. Now that’s what I call success.
What Vegetables Do You Need to Make My Homemade Vegetable Soup?
The good thing about this soup is that you can use literally any vegetable and it’ll still be delicious. Think about a vegetable your little one won’t eat or something s/he hasn’t eaten yet and add it to the soup. The soup is so rich in flavor that the individual taste of veggies will be easily hidden. Does that mean you’ll be tricking your munchkins? Yes, definitely yes. But it’s for their own good, you know?
For this recipe I’m using onions, carrots, zucchinis, mushrooms and green beans. Other vegetables that could be great are peas, squash, celery, tomatoes, potatoes, kohlrabi, broccoli or cauliflower.
How to Make the Best Homemade Vegetable Soup
I’m really excited for you to try my soup. It’s so easy and so delicious and so flavorous, and your entire family will love it. The recipe below yields quite a lot of servings – it’s meant for a family and it’s meant to last for a couple of days. You can always cut the recipe in half if you think this is too much for you.
- 1 small onion
- 4 carrots
- 2 zucchinis
- 10 mushrooms
- 2 cups of cut green beans
- 3 garlic cloves (pressed)
- 1 teaspoon of paprika
- 11 cups of water (2.6 L)
- 1 vegetable stock cube
- 1 cup tomato juice
- 1 cup of bulgur wheat
- Olive oil
- Cut all your vegetables (onion, carrots, zucchinis, mushrooms and green beans) in small pieces.
- Heat a bit of olive oil and sauté the onion until translucent. Sprinkle the paprika and mix.
- Add all the cut vegetables (besides the garlic) and stir for a minute or so.
- Add 11 cups of water (2.6 L) with the vegetable stock cube and bring to a boil.
- Reduce the heat and let the soup simmer until all vegetables are cooked.
- Add tomato juice, bulgur and garlic, and let it simmer for another 10-15 minutes.
- If you think the soup isn’t salty enough, you can always add salt or vegetable seasoning.
If you end up using my recipe, don’t forget to share it and tag me. I’d love to see your creations. And please let me know how this soup turns out in the comments.