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Soups really “hit the spot” in cold winter days, however, they could be a great healthy meal or a snack in any season.
They are a great way to pack in more nutrition especially if your children are like mine – have a limited vegetable menu. Soups are a great way to disguise all those veg that they normally would not touch.
So, I am very lucky my boys love home made soups.
Home made soups are a much healthier option compared to canned soups that are usually high in sodium and some in sugar too, like tomato soup, as well as a chemical BPA. They are easy to make and cheaper too than store-bought ones. So, win on all counts.
I usually alternate between either a vegetable soup or a chicken bone broth soup.
- 2 organic whole legs of chicken
- 4 -6 stalks of celery, finely chopped
- 1 whole onion, finely chopped
- 2 whole carrots, chopped
- 1 whole parsnip, chopped
- 1 Tablespoon chopped fresh parsley to garnish
- ½ teaspoon sea salt or teaspoon of bouillon,
- water
Place all of the above ingredients in a pan and cook on low heat for 1-2 hours. Even better would be to use a slow cooker for longer as slow cooking preserves the nutrients.
Because of the children, I like to whizz up vegetables in a blender, but if you would prefer a clear soup, leave vegetables as thy are. Then fine chop chicken pieces and then put them all back together.
