This is a great one for using up any bits of sad veg in the fridge- I mix it up so don’t take the vegetable ingredients listed as gospel - use what you have! The Baby Spice Italian blend really brings the dish alive.
Pasta in soup is pretty good at tempting smalls, but if the pasta doesn’t do it- toppings are your answer.
- 1 onion finely chopped
- 2 ribs of celery finely chopped
- 2 large carrots finely chopped
- 1/3 swede peeled and finely chopped (any root veg works!)
- 2 cloves garlic crushed
- 1 x can cannellini beans (plus liquid)
- 2x cans good quality chopped tomatoes
- 400ml veggie stock (use low salt if cooking for babies/young toddlers)
- 1/4 head cabbage finely shredded (or use kale or spinach)
- 1 tsp Spice Kitchen Italian blend
- 2 bay leaves
- Few sprigs of fresh thyme
- ½ cup orzo
- Optional toppings: pesto, ricotta, creme fraiche, lemon
- Fry the onion in olive oil for about 5 mins. Add the celery and carrots and cook for several more mins. Then add the swede and garlic and cook for a few more mins.
- Add everything else except the orzo. On a hob bring the soup to the boil and simmer for 30 mins until the veg is soft. If you are using a pressure cooker, cook at high pressure for 7 mins.
- When the vegetables are soft add the orzo and simmer until it’s cooked (5-10mins). You might need to add more water/stock if it’s looking a bit too thick. Season with salt & pepper to taste. Top with pesto (thinned out with extra olive oil) and/or ricotta cheese (or plant based creme fraiche) or a squeeze of lemon.
Rachel Boyett, mother of three and life-time vegetarian, is a firm believer in one meal for all the family. She posts her family friendly veggie and vegan recipes on her Instagram @littleveggieeats.
Her first book, Little Veggie Eats: Easy Weaning Recipes For All the Family to Enjoy (Vermilion, £14.99) was published in March 2020