We have no trouble eating fruit, but vegetables are a different matter. I have a number of tricks to sneak veg into our food.
For a pasta sauce I use some pasata or tinned tomatoes pop in some veg and whiz into a smooth pasta sauce. Bacon, ham, pepperoni or chicken can easily be added to the sauce, pour a little over cooked pasta with grated cheese on top. A similar tomato sauce works as a pizza topping.
Yesterday being one of those very wet, miserable winter days made me think of soup and nice fresh bread!
In the fridge I had:
1 sweet potato
2-3 cabbage leaves
a little broccoli
frozen spinach, peas and sweetcorn
1.8 litres of vegetable stock
pearl barley – a handful
1 tsp turmeric
1 tsp celery salt
I cooked the onions in a large pan over a low heat in a little butter while I prepared the root vegetables, cutting them into small chunks or slices.
I then added these to the pan along with the stock, pearl barley, turmeric
and celery salt. I brought this to the boil and then simmered for 20 mins. I added the frozen veg and cabbage for a further 10 mins.
Serve with fresh bread.
My children didn’t like the look of this soup – the vegetables were a little too visible! I popped it through the blender for a soother version, which they loved and ate all up even though it did become very green.
Look out for more soup recipes coming soon.