Lady Carla Davis, MPH
Specializing in Nutrition
VEGETABLES FOR CHILDREN:
PUMPKIN SOUP
Vegetables provide vital nutrients for people of all ages; but especially for growing children. But, as any parent well knows, it is not always easy to convince a child to eat their vegetables. One of best ways to overcome this obstacle is to blend the vegetables into a soup with a hand or stick blender. Not only are soups more palatable for children, but they also add color, flavor, fiber, and nutrients to a meal.
If a large pot of soup is made, it will provide a ready cooked meal for another day. Simply reheat the left over portion. Soups can be served with side dishes of a garden salad, fish, meat, or baked potatoes.
If soups are not too rich or salty and made with natural ingredients, most children will
love the taste.
With Halloween approaching, October is the perfect time of the year to make a large
pot of Pumpkin Soup with fresh cilantro/coriander leaves.
For a variety of ‘Vegetables for Children’ recipes, be sure to view Masters of Health
magazine, each month.
Below is the tasty Pumpkin Soup recipe from the Nourishing Basics Cook Book, by
this author, which can also be found at: