You know the drill, and I’m sure you’ve all heard the protests of “what’s that in my food?!” Picky little ones often grow up to be picky adults. And while I’m kid-less, I still hear about texture issues and fight the good veggie fight all the time. This one worked really good, she even asked to have it again.
This soup has green peppers, chickpeas, and butternut squash, but pureed it looks like plain old tomato soup – only with tons more flavor and nutrition. My picky eater loved it, but she didn’t see it before it was pureed. I would suggest not letting your picky eater see it either. Sometimes it’s better if they just don’t know.
Slow Cooker Picky Eater’s Soup
- 2 cups butternut squash, can be precooked, frozen, or raw (peeled and seeded of course)
- 1 14 oz can chickpeas
- 1 14 oz can organic crushed tomatoes (diced or stewed works fine too)
- 1 cups bell pepper strips
- 1 cloves garlic
- 1 Tbl. Better than Bouillon
- 5 cups filtered water (or use veg broth and leave out the bouillon)
- 1 Tbl. port wine (optional)
- 1/2 cup sauteed mushrooms (optional – use any little bits of leftover veggies you have)
- 1 tsp. marjoram
- 1 Tbl. Trader Joe’s Pasta Seasoning Blend (it’s a mix of Onion, Garlic, Basil, Lemon Peel, Paprika, Fennel, Oregano, Black Pepper, Ginger, Thyme and Lemon Oil)
or Italian seasoning blend
Throw everything in the slow cooker and cook on low 6 – 10 hours. Puree with an immersion blender or in a food processor before serving. You may need to add more filtered water to get it to the consistency that you like. Serve with oyster crackers.
I keep little baggies of leftover veggies in the freezer. This soup is perfect to add those to, or the little bits in the fridge that aren’t enough for a proper side dish. Yummy and frugal – my dream has come true!