I love soup, especially in autumn, and I’m always so excited to have steamy bowls of slurpy goodness. My kids, not as keen, and certainly not as clean, on soup. My go-to solution since they were tiny is to serve soup over rice, like in my albondigas recipe.
Add a little, add a lot – it depends on the consistency and flavor your kid enjoys most. If the soup is liquidy, a couple of teaspoon of cooked rice soaks it up. If it’s a cheesy or creamy soup, just a small amount will add texture and thicken, allowing young diners to use their own spoon. We love encouraging our little ones to feed themselves, freeing our hands for food of our own.
This little tip comes in handy for all sorts. I’ve been known to make an enormous roast dinner with too many leftovers (haven’t we all?).
- Cube up some gammon/chicken/beef (or forget the meat!)
- Warm it in a small shallow pan with a splash of water
- Take some leftover cauliflower cheese, put it in a deep bowl, add some milk and warm it covered in the microwave for a minute or two
- Give it a good smash up and it basically becomes soup.
- You can add a bit more milk if you want to loosen it.
- Once it’s nice and warm, and considerably smashed, add a little rice, the meat, and any spare veg you have from the roast
It’s a bit like bubble and squeak, but with rice instead of potatoes. Enjoy!