We love soups! Especially love ones that get blended and mask all those veggies that kids don’t want to eat. This recipe is just a base so throw in what you have on hand.
- 2 medium Kula onions, sliced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 2-4 oz. Canadian Bacon or ham cut into bite sized pieces(optional)
- 1 1/2 pounds broccoli, cut in to smaller florets
- 6 medium potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 4 cups chicken stock
- 4 cups water
- 4 tablespoons butter
- 2 tablespoons cornstarch mixed into 6-8 oz. COLD water
- Salt and pepper to taste
In a stockpot, saute onions, garlic, & bacon in olive oil until soft. Add chicken stock, water, broccoli, potatoes, carrots, butter, salt & pepper. Bring to a boil. Reduce heat to medium until veggies are tender. In 6-8 oz. of COLD water, stir in cornstarch until well blended and it looks like milk. Stir cornstarch mixture into the stockpot. Simmer soup for 10 more minutes. Remove from heat. With an immersion or stick blender, blend soup to a fine consistency. Garnish & serve.
*Note: To this recipe add things like zucchini, kale, collard greens, celery, mushrooms….to the saute stage. Once it gets blended…the kids never know its there. We like to add Surfing Goat Dairy’s Ping Pong balls to our soup. One ball stirred in is divine. We also tend to add cayenne or crushed red pepper flakes for a little more kick. Hope you enjoy!