Wednesday, 3 August 2011

Pushing the boundary with fruit and veg

Like many/most families, we have family members who are less keen on fruit and vegetables than others. Some of us always get our five portions a day and some rarely, if ever and that, I'm afraid is the truth.

Of course, we have tried "no dessert until the first course has gone" which leads to no food, cajoling and doubtless a few other tactics. Recently, we have provided at least a helping of the few accepted items so that at least scurvy is unlikely and generally, with a low key approach things have improved. This has been a bit slow so we have decided to go for a faster approach and a challenge.

We plan to try at least one new vegetable and one new fruit a month. Frequently, texture is an issue with new food so we may well rely reasonably heavily on pureed soups. Anyone who doesn't like the recipe is going to explain why! Seriously, I need to know if the issue is texture, smell or taste.

Today's recipe was broad bean soup from the Dairy Cookbook of British Food.
This is actually made with equal quantities of broad beans and peas. Broad beans aren't really completely new to us-we even grew a few last year-but aren't particularly familiar to the non-vegetable fans.

The soup was pureed and garnished with grilled bacon.

It was a success, apparently not up to lentil soup which is a real favourite, but good enough to eat and that is good enough for me!

This is linked to Raising Homemakers


  1. What is it with lentil soup? That is a huge favorite around here too!!

  2. That looks delicious! Would you share the recipe? Blessings!

  3. Petra, I don't think that I can for copyright reasons but it is basically broad beans and peas cooked in a mixture of stock and milk and pureed.

  4. Michelle, it is strange isn't it. I'm thankful though as it is such an easy lunch.

  5. Thanks for linking up! Soup is a great way to serve veggies!! So glad your kiddos liked it! In fact, the majority of our dinners come in a bowl :)