Making the commitment to change your eating habits to Clean Cooking requires time and self-discipline – two things that many of us are lacking. Add to those difficulties by throwing in fussy children and the whole thing may seem too daunting to tackle.
Fortunately, my girls are young enough to believe me when I tell them that the store no longer sells the junkfood that once sat on our shelves (awe, the innocence!). But meal times prove to be more difficult. My 3 year old requests pasta for every meal and Cheese Monster requests – you guessed it – cheese. I am not denying them either pasta or cheese but part of my clean challenge is to limit our dairy intake and increase vegetables and whole grains into our diet. The easiest way I have found to do this with very young children is soup. I have always made a lot of soup and there are some my girls just won’t go near (Wild Mushroom and Barley) but Carrot-Ginger and Cream of Tomato are two soups they both adore. Go veggies!!
Both soups have a bit of cream added to them at the end. You can lesson the amount if you are avoiding dairy but everything in moderation is my rule of thumb.
Carrot & Ginger Soup
A soup loved by both adults and children
Serves: 6 servings
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 Tablespoons Olive Oil
- 1½ Tablespoons Ginger, finely chopped
- 1 Teaspoon garlic, finely chopped
- 2 lbs (1 kg) carrots, chopped
- 4½ cups (1060 ml) vegetable or chicken stock
- ½-3/4 cup (118-175ml) heavy cream (crème entiere)
- Sauté onion and celery in olive oil over medium heat until soft and translucent, about 10 minutes. Add the ginger and garlic and sauté another 2 minutes before adding the carrots. Sauté carrots 2 minutes and then add the stock. Bring to a boil, lower heat and simmer, covered, for about 30-40 minutes until carrots are soft. Puree the soup with an immersion blender. Add the cream while puréeing.