Serves 6 to 8.
This soup is the perfect tool to get your kids to eat a variety of vegetables, because it’s chock full of so many of them. The combination together provides an earthy, yet not overpowering flavour. You’ll feel good knowing your kids are getting a megadose of vitamins and minerals essential to ward off the common cold and flu, and fibre for a healthy digestive system. If you don’t have butternut squash on hand just swap in sweet potato instead.
If you have little ones who are just learning to eat or kids who love puréed soups, simply pop the whole soup into a high-power blender until smooth and creamy. If you plan on doing this, just remember to remove the bay leaf as it’s meant just to simmer in the soup.
In large soup pot, heat olive oil on medium and add onions. Sauteu0301 for two minutes, then add butternut squash and carrots. Sauteu0301 for five more minutes, then add stock, celery, zucchini, and canned tomatoes. Give a stir, then add all the dried spices, bay leaf, parsley, basil, oregano, garlic, and sea salt. Give another stir. Bring to a soft boil, then reduce to a simmer for 15 to 20 minutes.
Enjoy immediately. To store, let the soup completely cool before transferring to a Mason jar. Freeze for up to 3 months or refrigerate for up to one week.
This recipe is part of the Plant-Powered and Kid-Friendly! collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.