Tomato soup

My two-year old has been on a bit of a vegetable strike (though he sometimes eats steamed carrots, AND willingly eats meatloaves, mini quiche and salmon cakes with greens incorporated). He loves soups, particularly those puréed. So I made a tomato soup this evening, specifically because I can't find a dairy-free version without added sugar.

Ingredients
2 cans tomato paste
1/2 roasted sweet potato, puréed
1 C canned coconut milk
2 1/2 C water
1 tsp garlic
1 tsp onion powder
1 tsp salt

Instructions
1. Place small pot over medium heat
2. Add all ingredients and stir thoroughly and consistently until blended (10 minutes or so)
3. Serve (or store in fridge, or portion it out for freezing)

My son enjoys drinking his soup via straw - that's how he rolls! I guess it makes things more fun and that's fine by me! The soup is a nutritious addition to any meal (he even has soup with breakfast some days).

soupy beef stew

i enjoy making soups quite a bit (and will try to do better at sharing those recipes here)! as for my beef "stew," the ingredients are all stew, but i have yet to deal with thickening the broth, and hence it ends up a bit soupy!

CROCK POT version.

ingredients:
32 ounces of beef broth
2 lbs stewing beef (browned, if you prefer - i don't bother)
6 parsnips, peeled and cubed
6 turnips, peeled and cubed
2 cups of carrots (peeled and cubed)

instructions:
1. place broth, beef, and vegetables into the crock pot on "high"

2. once at a boil, allow to boil for 30 minutes

3. reduce to "low" for an hour or two

*usually takes 4-5 hours total. i suppose you could leave it on low all day while you go to work so that you have an instant dinner when you return home, but i have yet to verify that!

*vatiations:
a. add (cooked) noodles (brown rice noodles are gluten free) at the end.
b. add a cooked grain (millet, brown rice, quinoa)