Now that my son has passed the two and a half year mark, he has become confidently assertive about his dislikes. The kid that used to eat every vegetable in sight now has decided certain greens are “yucky”. My infamous broccoli trick: “Let’s be dinosaurs and eat our trees” as I crunch down on a steamed brocolli head doesn’t entice him to copy me as it used to. Not even with my awesome dino sound effects.
So what’s a foody mom to do? Resort to new tricks. Here’s my latest.
Like all of us, I multi-task. So while I’m doing anything else near the kitchen I steam a collander-full of organic veggies that I can easily blend into a savory soup in my handy-dandy VitaMix. Here’s my current favorite:
Steam a mix of the following
- White sweet potato
You can substitute potato for the white sweet potato, but you’ll lose some of the sweet creaminess. Really you can throw any veggie from your kitchen into the mix, but I’ve found the above to offer the sweetest and mildest flavor with the most nutrient load.
Once the steamed veggies are tender, throw these into the Vita-Mix with the water from steaming. (Capture those nutrients lost in the water).
Then add the following to the Vita-Mix:
- Generous amount of Earth Balance Olive Oil Spread (vegan & non-GMO)
- 1/2 – 1 can of Trader Joes Organic Pinto Beans
- A couple of dashes of Braggs Amino Acid
- Onions roasted in your toaster oven at 350 degrees with olive oil
I recommend TJ pinto beans because the can is BPA-free and the pintos are mild flavored, so they don’t detract from the butter! And now your soup is a complete meal with protein and added fiber. Also, the toaster oven is so easy…you can walk away/leave the house with no worries!
Voila! You are done!
I’ve even topped pasta with this soup and then sprinkled fresh parmesan over it all. It mimics an alfredo sauce but with more nutrients and less fat. You can add a bit of nutmeg for extra zing!