If you read my blog a couple of days ago you’ll know that I have already done this with a deconstructed broccoli gratin and I wanted to follow the same philosophy with a salad soup, to see if it could be just as successful.
As a mother to a teenager and to a toddler I fully appreciate that they want to dictate to us what food they like and what they hate. Generally speaking they never want any salad and they certainly don’t want any vegetables.
My daughter hates anything with lumps so soup goes down really well and my son loves most vegetables but hates cabbage.
I have included in this all my favourite salad items and made it into a really tasty European soup. You could change the ingredients to suit your own salad or just keep it as I have done it.
Ever since doing my reconstructed salad soup the whole family have become great fans of it and I will be able to tell Sofia in years to come how we weaned her off milk with salad soup!
- ⅓ White Cabbage
- 1 Green Pepper
- 1 Red Pepper
- 4 Large Carrots
- 3 Celery Sticks
- 2 Large Tomatoes
- 100ml Water
- 1Tsp Oregano
- Salt & Pepper
- Peel your carrots, deseed your peppers and then chop up all your salad bits.
- Place them in the soup maker along with your water and seasoning.
- Cook for 25 minutes on the cook and blend feature and then serve.
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