I grew up in Poland, a place where dinner is always a two-course affair, and the first course is always soup. Knowing what little I know of Polish history, I can conjecture that this tradition of soup as starter has humble beginnings. Way back when, when winters were bitterly cold and food was scarce, soup was a way to extend a few simple ingredients, to add water and make them more. But even today, when our homes are warm and we can buy any ingredient regardless of the temperature outside, soup remains delicious and warming and comforting.
For me, soup is synonymous with a home cooked meal. The right soup takes me back to when I was a kid, when I knew I was safe and loved each time my mom put dinner on the table. Today, like most parents, I try to replicate the same emotions for my kids. I show them my love by making dinner.
Not convinced? Here are a few reasons why you should consider adding soup to your rotation.
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You start each meal with veggies. When I sit down to dinner, I am STARVED, and my kids are too. Kids are far more likely to eat their veggies, without any complaint, at the start of a meal, so do not miss the opportunity.
Soup is easy. Yes, soup can certainly be elevated by chefs, but at its core most soups are simple, simple, simple. You can’t really mess it up. It is not rocket science!
Soup does not require your undivided attention. The hands-on time is short and usually just in the beginning. When making dinner, start the soup first, and let it simmer while you make the rest of the meal.
You do not need to make anything special for your little ones. For early eaters, pour a serving into a blender and puree. For small toddlers, mash up big pieces with a fork, right in the bowl. Soup is a perfect food to facilitate a transition into big kid eating.
Soup is versatile. It is the perfect tool for cleaning your fridge. Last night’s leftover taco meat, the half bag of tortellini in your freezer, the open jar of tomato sauce in the fridge, the mushrooms you got two days ago because they looked so good but now you are sure will spoil, they can all find their purpose in a soup pot… though perhaps not all in the same one. Make sure the flavors match somewhat, but do not be afraid to experiment.
Soup is great for watching your weight. Soup is made of veggies, veggies, veggies, and then some other stuff tossed in. Low in calories, high in flavor, and very filling, soup is a great way to fill up without filling out. Of course, skip the cream-based soups if you are concerned for your waistline.
Soup is a mini meal. Between dance and lacrosse and last-minute runs to CVS for glue sticks, everyday schedules sometimes conflict with dinnertime. If you have no time to eat a full meal but do not want to send your kids out of the house without food, have a bowl of soup. Dinner will not be spoiled, they will be hungry when they come home, but their bellies will be warm and full when they leave.
Soup can easily become a meal. Add a sandwich or chicken quesadilla on the side, and dinner is served.
Soup makes you feel good. It’s warm and comforting in the winter. It is just what you need at the end of a long day. It is love in a bowl.
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Tips and tricks for soup success:
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Get an immersion blender. When my kids see chopped cooked tomatoes, they literally start to gag. My 5 year old HATES broccoli. Meanwhile, tomato soup and broccoli soup are the two favorite soups in my house. An immersion blender is a magical appliance, which makes pulverizing offending veggies quick, and easy enough for a weeknight.
Use frozen, pre-chopped, and canned ingredients where you can. Save yourself some time and effort and get dinner on the table fast.
Bouillon cubes are your secret weapon. They add a lot of flavor in a short amount of time.
Do not be afraid to experiment. Substitute similar ingredients with ones you have on hand, use what is wilting in the fridge, the soup will most likely come out great.
Have hot pepper flakes ready… but on the side. You probably like a bit more seasoning than your kids do. Add black pepper, hot pepper flakes, or hot sauce directly to your bowl to make the dish more grown up.
Make a lot! It really takes almost the same amount of time and effort to clean and chop 4 carrots as it does to clean and chop 2 carrots, so you might as well make a big pot. I usually make a big recipe and we eat it for 2 nights in a row. If you crave variety, just freeze the leftovers. Let the soup cool, then pour into freezer bags, seal, then lay flat in your freezer. Each serving is about 1 cup, a little more for big eaters, a little less for little ones. Freeze in single servings or family portions, whatever floats your boat. The night before, just take the bag out of the freezer, let it defrost overnight in the refrigerator, and then heat and serve. Just a note, if you plan to freeze your soup, add any dairy directly to the plate, not the soup pot, as dairy does not take well to the freezer.
Multitask. Let soup simmer while you make the week’s lunches, do the dishes, etc. Make ahead and put it in the fridge for the next day or freeze. You will thank yourself later.
Canned soups are ok! If you have no time or energy to cook, turn to your favorite brand of pre-made options. Just take a look at the ingredients and nutrition label, watching especially for sodium and fat content.
Use fun, flavorful toppings. In my house, broccoli soup is always served with a pinch of shredded cheese on top (and some cheese must also be placed in each child’s mouth as I finish the soup). Tomato soup is served with a drizzle of plain yogurt and a few goldfish crackers. The added stuff adds another dimension of flavor and turns up the fun factor.
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Do you love soup too? Share some of the reasons why it’s your go-to in the comments below.
