Young children go through many phases of growth which impact their eating habits.  If your child is a good eater one week and very fussy the next, don't worry, it's not your cooking they don't like!

Children tend to stop eating hard foods or foods that need to be chewed during their teething periods. At such times, feeding youngsters nourishing and filling soups is the best way to keep them healthy and strong.   

Some easy to make and delicious recipes have been selected by our nutritionist to get you started.

Swiss Onion Soup

 This recipe serves:  8

2 tablespoons unsalted butter
2 medium onions, thinly sliced
salt to taste
freshly ground black pepper
2 cups cubed, crusty French bread
1 teaspoon granulated sugar (optional)
2 cups broth or water
1/4 pound good quality Swiss cheese, diced
3 cups reduced-fat 1% milk
1. melt the butter over moderate heat in a large heavy pot. Add the onions, season with salt and pepper and cook until soft but not colored, 15 minutes.

2.cut the bread into medium dice and add it to the pot along with the sugar. Stir constantly for about 1 minute, so the bread absorbs the butter.

3. Add the  stock and bring to a boil. Simmer for 20 minutes. add the cheese slowly. Stir. Reduce to a low simmer. Cook, uncovered, stirring occasionally, about 10 minutes.

4. Meanwhile heat the milk in the microwave until it is steaming. Slowly stir it into the pot. (Note: Do not let the soup boil or the cheese will separate and the milk will curdle.) Serve immediately.

Serving Size: 1 bowl

Children's Lentil Soup

 

This recipe serves:  6 3 tablespoons olive oil
1 medium onion
1 cup brown lentils, picked over and rinsed
4 cups water
2 medium carrots, peeled and diced
2 small kohlrabi or other root vegetables, peeled and diced
1 stalk celery, diced
1 medium potato, peeled and diced
1 large tomato, cored, seeded and diced
salt and freshly ground black pepper
plain low-fat yogurt (optional)
1. In a large saucepan, heat oil over medium-high heat. Sauté onion until lightly browned, 5 minutes. add lentils and cook for 2 to 3 minutes, stirring often.

2. add water, carrots, kohlrabi, celery and potato. Bring to a boil, reduce to a simmer and cook, covered, about 30 minutes.

3. stir in the tomato. Cover and simmer 30 minutes longer, until lentils and vegetables are tender. Season with salt and pepper. top each bowl with a dollop of yogurt prior to serving.

Serving Size: 1 bowl

Simple Pistou     This recipe serves:  6 2 small red potatoes, with skins 1 large carrot, peeled 1 small onion 1 stalk celery, peeled 1 large tomato, seeded 1/4 pound green beans 8 cups stock or water 1/3 cup cooked kabuli chana, rinsed salt to taste freshly ground black pepper to taste Optional garnishes: slices of toasted, crusty bread pudina chutney grated Parmesan cheese for sprinkling 1. cut each vegetable into small (1/2-inch) pieces and set aside. 2. Bring stock to a boil in a large stockpot. Add potatoes, carrot, and onion. Return to a boil, reduce to a simmer, and cook, uncovered,15 minutes Add remaining vegetables and chana. Bring back to a boil. Reduce to a simmer and cook an additional 10 minutes, uncovered. Season to taste with salt and pepper. 3. To serve, let kids  generously spread each toasted bread slice with chutney. Place one on bottom of each serving bowl. Ladle in hot soup and let  sprinkle with Parmesan, for extra richness.   Serving Size: 1 bowl