Woke up this morning craving a bowl of vegetable soup, so whilst the baby slept after the school run I made one! Remembered I had roast chicken so added that too! Although without the chicken it was very yummy too.
I don’t tend to follow recipes when making a quick soup, just chuck in what I have to hand.
Today’s soup ingredients:
1 large brown onion chopped
1 celery stalk chopped
1 garlic clove chopped
Couple of organic carrots unpeeled & chopped
Courgette – chopped
Tin chopped tomatoes
Handful of dried small pasta – I used organic tricolour Simpsons shapes!!
Handful of fresh baby spinach
Tin of chickpeas (drained & rinsed)
Squeeze of Tomato purée
Veg/chicken stock or bouillon
Dried chilli flakes
Roast chicken leftovers (pref. free range)
Heat oil in large pan, add onion, & celery, gently soften for a few minutes, add garlic, chilli flakes, tomato purée.
Add tinned chopped tomatoes, stock (I added water & organic bouillon and mixed mine in), carrot, courgette, chickpeas, pasta. Black pepper & herbs.
Gently simmer until veg is tender & pasta/chickpeas cooked. Add roast chicken & simmer until heated through. I added my baby spinach at the end, stirring it through & putting lid on pan as it wilted, and I also tested it, adding a touch of sea salt & a squeeze of fresh lemon.
You can of course, add any variety of veg, I think I’d like to make a tomato-free one next time!
My fussy four year old wont eat soup like this often but he would eat it blitzed up and served in his favourite mug! Youngest son liked dunking bread in his! This reminded me it might also be good blitzed up and served with little rice cakes for babies from six months. I used to do this for my younger boys who I did baby-led weaning with. Just omit the salt or look for reduced salt stock or bouillon if not making your own.
I had my soup for a late breakfast! This was quite a big pan and would easily feed my large family with a little leftover, or feed at least a couple of us for a 2/3 days if stored in the refrigerator.