Kid Chef Mushroom Potato Soup

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.


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