Zucchini, pea and mint soup

By: Louise Fulton Keats
From: Something for Everyone
Serves: 4-6
Photographer: Ben Dearnley

This delicious green soup is a great way to include some freshness in the middle of winter. Not all children like the mint, so feel free to adjust the amount.

Ingredients

Quantity	Ingredient
2 tablespoons	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
2	bacon rashers, rind removed, finely chopped, (optional; see note)
3	large zucchini, roughly chopped
500g	fresh or frozen peas
1 litre	reduced-salt chicken stock, (see note)
or 1 litre	reduced-salt vegetable stock, (see note)
1 tablespoon	mint leaves, chopped, (optional), plus extra to garnish
	cream, (optional), to serve
or	plain yoghurt, (optional), to serve

Method

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and bacon (if using) and cook for about 5 minutes, or until the onion has softened. Add the zucchini and peas and cook, stirring, for a further 2 minutes. Add the stock and bring to the boil, then reduce the heat to low and simmer, covered, for 15 minutes, or until the zucchini is tender.
Remove the pan from the heat and allow the soup to cool a little before transferring to a food processor (or you can use a stick blender). Add the mint (if using) and blend or process until smooth. Return the soup to the pan and stir over medium heat for 3 minutes, or until warmed through.
Divide the soup among serving bowls, add a little cream or yoghurt (if using) and some extra mint or chives, to serve.

Note

When making soups for your children, always use a reduced-salt, preferably homemade, stock. Babies’ developing kidneys, in particular, can’t handle much salt and it can cause them to become dehydrated.

Baby’s serve

For a younger baby, stir through a little rice cereal or some cooked quinoa or couscous to soften the flavour and thicken the soup. You may also like to stir through a little yoghurt. An older baby may like to eat as per a younger baby or with toast fingers for dipping.

Toddler’s serve

Serve as is, with toast fingers for dipping and a short-handled spoon. As with baby’s serve, you may like to stir through some cooked quinoa or couscous to thicken.