I made some roasted tubers today because Sarah loved them the last time. But this time she just spat and threw the tubers all around the living room. She has recently started having our daily meals with us so she eats little rice with veggies for lunch and dinner but the problem here is that she plays with the food mostly, and very little reaches her mouth. So my plan to make her eat the tubers failed. If you remember my omelet soup story http://www.perucontact.com/omelet-soup-toddler-meal-challenge-day-30/, I don’t give up when Sarah rejects something and in my 5 hacks for toddlers http://www.perucontact.com/5-hacks-to-toddler-feeding/ I did mention about the soup it hack. So I made my mom’s easy bread soup. This soup usually is made in chicken stock or with a bouillon cube. But I had none since this was planned suddenly. I cooked the soup is a milk and water mix. Sarah loved the colour I guess, so she had it silently. I also improvised the original recipe by adding oats. So if you are ever left with leftover roasted veggies. Or you happen to roast veggies, do this soup for your kiddo.
Ingredients for Roasted Tuber Bread Soup
Roasted tubers- 1 cup (Refer the recipe here) http://www.perucontact.com/roasted-tubers-toddler-meal-challenge-day-29/
Oats- 1/2 cup
Water- 2 cup
Milk- 1 cup
Bread- 4 slices
Salt- a pinch
Pepper- a pinch
Basil- a pinch
Mix the milk and water in a saucepan and bring it to boil. Soak the bread in some water and squeeze the bread. Now mash the bread and add to the milk and water mixture along with oats. Add salt, pepper and basil and bring the broth to boil, continue to cook for 5 minutes for the oats to cook. Meanwhile, run the tubers in a mixer with 1/4 cup water so that it becomes a puree. Add this puree to the broth and bring it to boil. Whisk an egg in a bowl and pour it over the soup. Keep stirring to cook the egg. Let the soup simmer for 5-8 minutes and the soup is ready. Serve with some pieces of baguette or croutons.