Last Friday night we had friends over with their two young boys, 14 months and 5 years old. To create a memorable dinner for the young boys, I quickly began to think about the foods my children really enjoyed eating at those very ages. A successful meal always seemed to be one that pleased as many senses as possible. When the food looked appealing and smelled and tasted delicious, it usually was a success. When the 14-month-old saw the first course, a golden colored soup, he became very interested and obviously excited at the prospect of eating it. As with most 14-month-olds, he was used to eating with his fingers. We put a demitasse spoon in his hand and he didn't let go of it until he finished all the soup in his bowl, then promptly communicated for more. He ate with such pleasure. Everyone at the dinner party, ranging in age from 14 months to their 50s, enjoyed the smoothly textured vegetable soup.
Directions
- Preheat oven to 450°F (230°C).
- Peel the vegetables and cut into 2-inch cubes.
- Coat the vegetables well with the olive oil, salt and pepper.
- Arrange in a single layer in a roasting pan.
- Roast for 15–20 minutes, until tender.
- Purée the vegetables with some of the stock, then combine with the remaining stock in a pot.
- Adjust the amount of stock to the desired thickness.
- Heat to the desired temperature and garnish with thyme or parsley.
℞ M.D. Notes
- This is another great recipe that can be made ahead of time and kept refrigerated for up to 3 days.
- It is a soup filled with many phytonutrients and vitamins.
- It can be packed up at the beginning of the day for an afternoon snack or lunch away from home.
- The velvety texture is particularly soothing if experiencing a sore mouth or throat.
- This blended soup is a soothing choice during the days following chemotherapy. If your mouth is sore, try sipping the soup at room temperature. If you would like to increase calories, add a bit of cream or half and half.
- If your taste buds are altered by chemotherapy or radiation, you may want to try some of the following ideas: if too sweet or too salty, add a few drops of lemon juice; if too bitter, add a bit of maple syrup; if a metallic taste persists, add a little sweetness with maple syrup and a squeeze of lemon.
