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🍽️ Vegetable Cream Soup for Kids

739 kcal · 30 min · 4 servings

Ingredients

• 100 g alphabet pasta
• 4 large sweet potatoes
• 1 small carrot
• 50 g celeriac (1 piece)
• 1 small cauliflower
• 1 handful broccoli florets
• 1 tsp oil
• 600 ml vegetable broth
• 100 ml whipping cream
• 200 ml milk
• Nutmeg
• Pepper
• ketchup

Instructions

1. 1. Wash the vegetables thoroughly and remove all inedible parts.
2. 2. Peel the potatoes and cut them into small cubes.
3. 3. Peel the carrot and grate it finely.
4. 4. Divide the cauliflower into small florets.
5. 5. Dice the celery stalks finely.
6. 6. Sauté the prepared vegetables briefly in some oil.
7. 7. Pour in the vegetable broth.
8. 8. Let the soup simmer gently in a covered pot for about 40 minutes.
9. 9. Puree the soup until smooth.
10. 10. Optionally pass the soup through a sieve for an extra-smooth texture.
11. 11. Season the soup with cream, a pinch of nutmeg, and pepper.
12. 12. Add milk gradually until the soup has a thick, creamy consistency.
13. 13. Cook the pasta in plenty of salted water according to the package instructions.
14. 14. Drain the pasta in a colander.
15. 15. Divide the soup among the plates.
16. 16. Take a spoonful of pasta and place it in the upper third of each plate on top of the soup.
17. 17. Fill a zip-lock bag with ketchup and cut off a small corner.
18. 18. Use it to pipe eyes and a mouth onto the soup.
19. 19. Now serve the dish.

Nutrition per serving

• kcal: 739
• Protein: 20 g · Fett/Fat: 15 g · Carbs: 129 g