The rains have arrived and how! It’s been cloudy, dreary and pouring non-stop for days. Schools have reopened and while it is a task to awaken sleepy kids on cold mornings, they sure make use of every excuse possible to get wet in the rain! However, as Moms, we know well enough what’s going to follow – sneezes and sniffles, red puffy eyes and fevers. Feeding kids under such circumstances isn’t easy, which is where today’s soup recipe enters the picture. Besides being warm and comforting on a cold rainy day, our immunity boosting soup does just what its name suggests – strengthen kids’ immune systems so that they can enjoy the rains without getting sick all the time!
Immunity Boosting Soup for Kids
Ingredients:
- 2 large ripe tomatoes
- 1 medium potato
- 1/2 beetroot
- 2-3 cloves of garlic
- Salt & pepper to taste
- 1 tbsp butter
- 1/2 tsp oil
- 1/4 tsp sugar
- Water as needed
Method:
1. Wash and clean the tomatoes. Make a slight incision on the tomato skins. Peel, wash & roughly chop the potato, garlic & beets. Put all vegetables into the pressure cooker with 1 and half cups of water and cook for about 1-2 whistles.
2. Let the veggies cool completely before opening the pressure cooker. Remove the skin from the tomatoes and blend everything along with the water in which the vegetables were cooked.
3. Heat oil & butter in a vessel. Let the butter melt on a low heat; take care that it doesn’t burn.
4. Add the vegetable puree along with some water to adjust the consistency.
5. Season with salt, pepper & sugar. Mix well and let this boil for 5-8 mins.
6. Turn off the flame and adjust seasoning if necessary. Serve hot garnished with some coriander leaves & bread toasts or even some rice.
This is a super-nutritious recipe that looks really pretty too! You can also customize the recipe by adding carrots or cabbage. Just be sure that you don’t strain the vegetable puree so that you retain all the fiber and nutrients. With a soup as nutritious as this, your kids won’t even realize how many vegetables they’re eating in one bowl!
Author
Shreya is a post-graduate in Insurance Management from Mumbai. She worked for close to 3 years in the industry before retiring to be homemaker a few years back. She is thoroughly enjoying her new life, especially cooking for her loved ones. She is a foodie and loves experimenting with food, and believes in nourishing oneself the healthy way. You can check out her delicious recipes at https://polkapuffs.wordpress.com/.
- 2 large ripe tomatoes
- 1 medium potato
- ½ beetroot
- 2-3 cloves of garlic
- Salt & pepper to taste
- 1 tbsp butter
- ½ tsp oil
- ¼ tsp sugar
- Water as needed
- Wash and clean the tomatoes. Make a slight incision on the tomato skins. Peel, wash & roughly chop the potato, garlic & beets. Put all vegetables into the pressure cooker with 1 and half cups of water and cook for about 1-2 whistles.
- Let the veggies cool completely before opening the pressure cooker. Remove the skin from the tomatoes and blend everything along with the water in which the vegetables were cooked.
- Heat oil & butter in a vessel. Let the butter melt on a low heat; take care that it doesn't burn.
- Add the vegetable puree along with some water to adjust the consistency.
- Season with salt, pepper & sugar. Mix well and let this boil for 5-8 mins.
- Turn off the flame and adjust seasoning if necessary. Serve hot garnished with some coriander leaves & bread toasts or even some rice.