Are you tired of attempting to make your kids have healthier meals? Look no further, here are two wholesome soup recipes you can attempt to make veggies a bit more amazing and scrumptious.

VEGETABLE BARLEY SOUP

Components

1/2 cup sweet corn kernels
1 little carrot, peeled and sliced
1 little green zucchini, sliced
10-12 small broccoli florets
1/4 cup chopped pumpkin
1 cup cooked barley
1 1/2 tbsps olive oil
1 tablespoon chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups veggie stock
Squashed black peppercorns for garnish

Technique

1. Heat olive oil in a non-stick pan. Include garlic, celery, and leeks and blend well. Cook for 1-2 minutes.
2. Include onion and sauté till clear.
3. Include sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Prepare for 1-2 minutes.
4. Include tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Include veggie stock, and blend well. Prepare till the mixture concerns a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.

MIXED SPROUTS SOUP

Ingredients

2 cups combined sprouts
1 tablespoon oil
1 tablespoon finely chopped garlic
1 big onion, roughly chopped
1 little carrot, peeled and roughly chopped
2 inch leek stalk, sliced
1 inch celery stick, sliced
Salt to taste
Squashed black peppercorns to taste
Spring onion green curls for garnish
Toasted garlic bread pieces to serve

Method

1. Heat oil in a cooker. Include garlic and sauté till golden brown. Include onion, carrot, leek, celery, sprouts, salt, crushed black peppercorns and blend well. Cook for 1-2 minutes. Include 3 cups water and mix. Prepare under pressure for 3-4 whistles.
2. Open the cooker once the pressure has decreased completely. Blend to a coarse mix using an electric hand mixer.
3. Include 1 cup water, mix and cook till the mixture pertains to a boil. Switch the heat off.
4. Transfer the soup into serving bowls. Garnish with spring onion greens and serve hot with toasted garlic bread pieces.

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