Friendship Garden Soup
Posted by Jennifer Lee on June 17, 2012 0 Comments
Inspired by Michelle Obama’s healthy lunchtime challenge, my 8 year old daughter created this simple recipe that brings together garden fresh veggies and good friends for an afternoon of kid-style cookin’!
your friends to bring a favorite vegetable from their garden (or local farmers’
market). This recipe is wonderfully flexible; it can accommodate pretty much
anything you can throw at it! Just be sure to have at least onions, celery and
carrots as your base. The best
part of this recipe is that each person adds something unique to the pot, in
the same way that each friend brings something unique and special to your life.
Enjoy cooking and eating healthy together!
Friendship Garden Soup
Prep time: 15 min
Cook time: 20 min
Servings: 6 to 8
2 cups cauliflower, diced (see our tips for how to prepare
1 cup celery, diced
1 cup rainbow carrots, diced (use regular carrots if you can’t find the multi-colored variety)
1 cup fresh English peas, removed from the pods
½ medium onion, diced
1 handful fresh oregano
1 bay leaf
1 cup cooked chicken, cut into ¼” cubes
2 32oz boxes of low sodium chicken broth (use homemade broth if you have it)
2 cups cooked pasta (macaroni or penne work the best)
1 Tbsp olive oil
Salt and pepper to taste
1) Wash and prepare the vegetables. Give each child one vegetable to prepare.
Peel and dice the carrots and celery...
and the cauliflower. Here's a quick tip for how to prepare cauliflower.
Remove the peas from the pods.
Dice the onions (remember to light a votive to stop the tears!).
2) Heat a large stockpot, add the olive oil, then add the onions. Sauté until translucent, about 3 minutes.
3) Add the cauliflower, celery and carrots. Cook an additional 3 to 5 minutes, or until the veggies are slightly browned.
4) Add the chicken broth, cooked chicken, a few handfuls of oregano, and the bay leaf. Bring to a boil.
5) Lower heat and simmer for 10 minutes.
6) Add the fresh peas. Simmer 2 minutes more.
7) Add the cooked pasta. Sprinkle with salt and pepper to taste before serving.
8) Enjoy with friends and family!
“I brought oregano, which grows wild in my garden. My family planted seeds a few years ago and now it just keeps growing. The oregano added familial flavor. My family grew up eating lots of Italian food and oregano is in all of it, so it reminds me of my Grandma, who makes the best pasta sauce.” – Elli, age 10
“Celery is one of my favorite vegetables. I like it cooked in many different ways, including soup.” – Carissa, age 8
"I brought rainbow carrots and peas. I chose them because they are really good in soups and the colors were so pretty." - Marina, age 8
"I put a 'magic leaf' in because it makes soup taste good." - James, age 5
Have you hosted a cooking party with your friends? What did you prepare? Share your comments!
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook, Twitter and Pinterest to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.