Carrot and Cauliflower Puree

4 oz salted butter
1.5 pounds carrots, unpeeled & 1" chunked
1 medicum head cauliflower cored & cut into florets

Boil water. Add 2 tbsp salt and cauliflower, boil for 20 minutes. Remove. Add carrots, cook for another 20 minutes. Use a food mill or immersion blender.

Melt butter in small pan and cook until brown. Whisk browned butter plus 2 tspn salt and 1 tea pepper.

Can add garlic . 5 to 6 servings.

Ukranian Beet Stew

Soup Recipe: Ukrainian Beet Stew

Beets’ natural sweetness make this veggie soup kid-friendly.

ByErica Clark

 

PRINT|SHARE

Serves 4 to 6

Ingredients

• 2 Tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 Tbsp tomato paste
• 2 cups beef broth
• 1 large russet potato, peeled and chopped
• 8 oz peeled, cooked beets, chopped (look for the vacuum-sealed packs in the produce aisle)
• 1 Tbsp red-wine vinegar
• 1 Tbsp honey
• Salt and pepper
• Sour cream, for topping
• Fresh dill, for topping

Directions

1. Heat olive oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until onion begins to soften, about 4 minutes. Stir in tomato paste, then add broth and bring mixture to a boil. Add potato chunks.

2. Reduce heat to a simmer and cook until potatoes are tender, about 8 minutes. Add beets, vinegar, and honey; cook for 2 minutes. Season with salt and pepper to taste.

3. Transfer mixture to a blender. Using a kitchen towel to hold down the top, puree stew until smooth. Divide among bowls and serve with sour cream and fresh dill.

Tip: Pair with pierogies.

West African Peanut Stew

HOME > PARENT & CHILD >

Soup Recipe: West African Peanut Stew

Peanut butter fans will love this familiar flavor.

ByErica Clark

 

PRINT|SHARE

Serves 6

Ingredients

• 2 Tbsp vegetable oil
• 1 red onion, thinly sliced
• 2 cloves garlic, fnely chopped
• 1 tsp freshly grated ginger
• 1 Tbsp curry powder
• 1 14.5-oz can diced tomatoes
• 3 cups vegetable broth
• ½ cup creamy peanut butter
• Salt and pepper
• 1 lb sweet potatoes, peeled and cut into 1-inch pieces
• 1 10-oz package frozen cut green beans, thawed
• Chopped salted peanuts, for topping
• Sriracha (optional), for topping

Directions

1. Heat oil in a large pot over medium-high. Add onion, garlic, and ginger. Cook, stirring, until onion begins to soften, about 4 minutes.

2. Add curry powder and cook, stirring, about 1 minute. Stir in tomatoes and vegetable broth, scraping brown bits from the bottom of the pot. Stir in peanut butter until incorporated. Bring to a simmer; cover and cook 10 minutes. Season with salt and pepper to taste.

3. Add sweet potatoes. Cover and cook 15 minutes, then add green beans and cook until potatoes and beans are tender, about 5 more minutes. Divide soup among bowls and top with peanuts and 1 tsp of Sriracha (optional) for grown-ups.

Tip: Pair with root vegetables.

Thai Coconut Red Curry with Chicken

HOME > PARENT & CHILD >

Soup Recipe: Thai Coconut Red Curry with Chicken

Kids will dig the sweetened broth and slurp-able rice noodles. Serve this soup with chopsticks and a spoon.

ByErica Clark

 

PRINT|SHARE

Serves 6

• Ingredients
• 1 Tbsp coconut oil (or vegetable oil)
• 1 clove garlic, finely chopped
• 3 Tbsp red curry paste
• 6 oz eggplant (preferably Japanese), cut into 1-inch pieces
• 4 cups chicken broth
• 1 Tbsp fish sauce
• 1 13.6-oz can coconut milk
• 3 oz rice noodles
• 1 red bell pepper, cut into matchsticks
• 1 cup shredded rotisserie chicken
• Salt and pepper
• Fresh basil leaves, sliced scallions, and lime wedges, for serving

Directions

1. Heat coconut oil in a large pot over medium-high until melted. Stir in garlic and red curry paste until incorporated. Stir in eggplant until coated in the curry mixture; cook 3 minutes.

2. Add chicken broth and fish sauce and bring mixture to a boil. Reduce heat to a simmer; cover and cook 8 minutes.

3. Stir in coconut milk, then add rice noodles and red pepper and cook at a gentle simmer, stirring occasionally, until noodles are tender, about 7 minutes.

4. Add shredded chicken and season with salt and pepper to taste. Divide among bowls. Top with basil and scallions and serve with lime wedges.

Tip: Pair with egg rolls!