Thursday, July 29, 2010

On soup

Just an update for those of you who provided such great suggestions on the soup front recently.

We have (well I have really) declared Sunday night dinner as "Sunday Soup Day."

We had a couple of false starts with lots of cajoling but we have it down to a fine art now:
Soup is made. If parents want soup "as is" we take ours out. If not we puree the lot. Toast is made. We sit down to pureed (or not) soup and toast for dinner. Any left overs are frozen ready for the next week.

So far we have had vegetarian minestrone, chicken and vegetable soup and pumpkin and chicken soup. We will be working our way through various lamb, beef and chicken soups as well as curried versions like Laksa as well. If we leave the soup "with bits in" for the kids it can take an hour to eat. If we puree it, it will take about 20 minutes. I'm a mean hand with the stick blender since preparing kids pureed food when they were tiny, less mess than transferring to the food processor and back. Looks like our stick blender has a crack in it though so it may not be long for this world. Never fear it will be replaced immediately if that happens :-)

So thanks again for the suggestions, we are now able to get veges into the reluctant one and soup into all three. Best of all we appear to be having a positive effect on the behaviour of the youngest with regard to food which can only be a good thing.

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