Putting lots of veggies in a soup and still have your kids go “yummi” is quite a talent. My kids happily eat blended vegetable soups while soups with vegetable chunks are somewhat harder to sell.
We named this one rainbow soup because it turned out so pretty. I’m not always that creative when it comes to naming dishes but when I do, I experience that my kids get much more curious.
Apart from being pretty, this soup had lots of things going for it.
- It was incredibly tasty. The base was my homemade chicken broth and my kids already love that
- It was colorful. Everybody enjoys colorful food
- The veggies were raw and not cooked so they were still quite crunchy
- I used Asian spices, like ginger, which my kids like
- I put some noodles in my kids’ bowls. Noodles are not something I serve often so it made it feel a bit special
SERVES 4 PERSONS
- 1,2 liter of chicken broth
- 1/4 cup (0,5 dl) tamari (gluten free soy)
- 1-2 tablespoons of freshly grated ginger
- 3 dried lime leaves (optional)
- 2 carrots
- 1 red bell pepper
- 100g of fresh spinach leaves
- 125 g of sugar snaps (mange tout)
- 500g of chicken, cooked
- optional: corn
- optional: noodles
- fresh coriander
- salted peanuts, roughly chopped
- 1 red chili, finely chopped
2. Cut carrots and bell pepper finely. Chop spinach roughly..
3. Boil water and pour it over sugar snaps/mange tout and leave them in the water for a while. Drain and rinse with cold water.
4. Cut the chicken into smaller bites.
5. Bring the chicken broth to oil together with ginger, tamari and lime leaves and let it simmer until you have everything ready.
6. Remove lime leaves and pour the soup into soup bowls. Now add the chicken and veggies, placing everything in its own “corner” of the bowl. I do realize that a soup bowl is round and has no corners but you know what I mean 😉
7. Sprinkle over fresh coriander, chopped peanuts and finely chopped chili.