We call it “strength soup”, both because it is very hearty and filling, but also to add attractiveness when the child was younger and pickier about boiled veggies. Raw veggies have never been a problem and even some preferred over candy.

Materials
1 Onion, chopped finely or coarsly after taste
1 clover of garlic, pressed or finely chopped
Oil or butter
1 or 2 sticks of celery, rather fine bits
1 can stewed tomatoes
1 cup carrots in bite size chops
1 liter chicken broth
1 cup potatoes, peeled and in bite size chops
1 cup cauliflower in bite size bits
1 cup farfalle, or otherwisely shaped pasta in bite size pieces

Method
Onion and garlic fried for a bit in the oil and butter, celery added and all fried together until the onion is clear, lower the heat and put a lid on the pot to clear the onion without it getting brown.

Tomated added, juice and all and perhaps mashed a bit with a fork.
Carrots, potatoes and broth added and brought to boil, simmer for 10 minutes

cauliflower and pasta added and boiled for additional 10 minutes or until pasta is tender.

Shredded parmesan liberally sprinkled on the bowl when served.

Great with garlic bread and a light red wine.

Celeryroot or parsleyroot can be added in the first boil and brokkoli when the pasta is almost tender ( 2 – 3 minutes boiled) for added variety.

We call it “strength soup”, both because it is very hearty and filling, but also to add attractiveness when the child was younger and pickier about boiled veggies. Raw veggies have never been a problem and even some preferred over candy.

Materials
1 Onion, chopped finely or coarsly after taste
1 clover of garlic, pressed or finely chopped
Oil or butter
1 or 2 sticks of celery, rather fine bits
1 can stewed tomatoes
1 cup carrots in bite size chops
1 liter chicken broth
1 cup potatoes, peeled and in bite size chops
1 cup cauliflower in bite size bits
1 cup farfalle, or otherwisely shaped pasta in bite size pieces

Method
Onion and garlic fried for a bit in the oil and butter, celery added and all fried together until the onion is clear, lower the heat and put a lid on the pot to clear the onion without it getting brown.

Tomated added, juice and all and perhaps mashed a bit with a fork.
Carrots, potatoes and broth added and brought to boil, simmer for 10 minutes

cauliflower and pasta added and boiled for additional 10 minutes or until pasta is tender.

Shredded parmesan liberally sprinkled on the bowl when served.

Great with garlic bread and a light red wine.

Celeryroot or parsleyroot can be added in the first boil and brokkoli when the pasta is almost tender ( 2 – 3 minutes boiled) for added variety.