For those cool Spring evenings, kids can make this comforting and nutritious soup. Mushrooms are rich in fiber, protein, phytonutrients, vitamins, and minerals, plus they have anti-inflammatory benefits and very little calories. Kids can make this vegan soup with a quart of homemade organic veggie broth or use Pacific Organic Mushroom Broth.
Slice 9 organic Baby Bella mushrooms and ¼ cup organic chopped red pepper. Pour into a bowl with 1 tbsp organic extra virgin olive oil, 1 tbsp organic soy ginger sauce, and sea salt and let marinade. Preheat the oven to 425°.
In a large pot, add a quart of organic mushroom broth, 3 chopped organic red potatoes, 1 sliced organic leek, 2 sliced organic carrots, and 1 garlic clove and cook 15 – 20 minutes until tender. With a ladle, scoop the veggies and broth into the blender, a little at a time, and blend until smooth. Pour into a clean pot and set aside.
Kids can roast the marinated mushrooms and peppers in the oven for 10 minutes. In a small sauce pan, add 1 tbsp organic extra virgin olive oil and 1 tbsp organic whole wheat pastry flour, stir in ½ cup organic plain almond milk, ½ tsp sea salt, and ¼ tsp curry powder. Set aside 4 tbsp of the roasted mushrooms and peppers. Heat the blended soup on the stove and add the sauce and the rest of the roasted veggies. Serve with 1 tbsp of roasted veggies and fresh parsley on top of each bowl of soup.