Family Fitness Magazine

Healthy Soup

Bean, Chestnut and Vegetable Soup
A flavoursome sweet soup, combining antioxidant rich vegetables and protein rich chestnuts. A great source of soluble fibre to aid digestion and full of anti-viral and antibacterial properties great for the immune system.

Serves 4
1 red onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
2 sticks celery
3tsp marigold bouillon powder low salt dissolved in 600ml water
4 shiitake mushrooms, sliced
200g (7oz) cooked and peeled chestnuts (vacuum packed)
1 x 400g can cooked butterbeans, drained (no added salt)
Chopped parsley to serve

Method
1. Place the onion, garlic, carrots, celery in a pan with the bouillon liquid and simmer for 15 minutes.
2. Add the mushrooms, chestnuts and beans and simmer for a further 10 minutes.
3. Puree the soup with a hand held blender until smooth. Season with black pepper and serve with some chopped parsley.

How your child can help:
• Young children can help you puree the soup with a hand blender, slice mushrooms with a blunt knife (or scissors) and pour in vegetable stock
• Show your child how to peel garlic cloves and use a garlic press
• Encourage older children to cut onions, carrots, celery safely with a sharp knife (supervise)

For more great recipes from Christine visit Amazon Top 100 Recipes for Brainy Kids