Corn Coconut Chowder
Chowder is an endlessly versatile soup, and is super kid-friendly because it's easy to make it on the sweet side (do sweet root vegetables instead of potatoes, add a touch of maple). And you can leave the vegetables in chunks or do more of a puree. Want it thick? More potatoes, less broth or milk. Want it thinner? Add more broth or milk. Easy peezy!
Here's what we did tonight: 1 apple, peeled and cut into chunks; 1/2 sweet potato peeled and cut into chunks; 2 small parsnips, peeled and cut into chunks. Simmer these together covered in chicken stock until soft, then add 1/2 can of coconut cream or coconut milk. Puree smooth with a blender or do a rough puree with an immersion wand. Add 1/2 - 1 c frozen corn and bring the puree back to a gentle simmer, then season with salt, maple syrup, and cider vinegar. This made two bowls of soup.
Grown-up style includes finely chopped kale just thrown in the bowl with hot soup ladled over, garnished with chopped toasted cashews. A lovely light winter dinner!