Getting children to eat soups and soups has never been an easy task.
The classic soup, bland and a little sad looking, is not actually a very inviting dish, both in terms of scent and color. Often they are not much loved even by adults.
Now more than ever children have many more needs, even at the table: unfortunately the healthiest foods are not always the most palatable; it is therefore necessary to renew oneself in the kitchen, inventing new solutions to make the dishes more appetizing and fun .
Here are some suggestions for preparing creative cold-proof soups !
THE PINK SOUP OF THE PRINCESSES
The traditional Ukrainian beetroot soup is undoubtedly a very colorful dish, which presented to girls horrified by any vegetables as the favorite dish of the princesses will be a valid success.
The base is a fried carrot and onion, to which a little cabbage is added and borlotti beans to taste. It is cooked in its own broth, so as not to lose precious nutrients and only when it is cold is it added a cooked and grated beetroot: in this way the color remains a bright pink.
Serve in pieces or puree, accompanied by a spoonful of sugar-free whipped cream.
THE YELLOW SOUP AS A TITTY
The cabbage and potato soup is truly a classic, with a sweet and velvety flavor that even the little ones really like. Just prepare a sauté of onion and carrot, add the cabbage cut into small pieces and let it brown.
Add chicken or vegetable broth from time to time; also add the potatoes into small pieces and cook for 30 minutes.
You can also blend and serve in a cup or bowl with black cumin flavored croutons.
THE POTAGE IN THE CUP
Take courgettes or a piece of pumpkin and boil them over low heat, adding some potatoes and vegetable broth. Once cooked, blend everything and let it cool (it should not be consumed hot)
Before serving, sprinkle the surface with almond or walnut sprouts, seeds or flakes to give a crunchy touch.
If desired, you can add a dollop of unsweetened whipped cream.
THE RED TOMATO SOUP
For this simple soup, genuine ingredients are needed: stale bread, tomatoes and Extra Virgin Olive Oil.
The preparation is really very simple; it is sufficient to cook the tomatoes, with the addition of a sauté of celery, carrots, garlic and onion, and dip the bread in the sweet sauce released by them during cooking, stirring until obtaining a "pappa".
The soup is ready when the spoon will remain straight on the plate, a sign that the consistency reached is the ideal one. If you like, you can add basil leaves as a decoration, which also give a touch of color.
THE POLENTA SOUP
Yellow, creamy and with a full and tasty flavor of yesteryear, many children actually like polenta. The soup version is typical for facing the cold winter evenings.
Brown the shallot with a tablespoon of extra virgin olive oil and in the meantime prepare the polenta in the classic way, adding the cornmeal to the hot water and stirring over low heat for about 8 minutes.
When cooked, add the sautéed, grated Parmesan cheese and fresh (light) cooking cream.
Enjoy your meal!
Visit the website www.ecosalute.it and stay up to date on current promotions.