My boys didn’t “do” soup for years. Comments likening it to baby mush would always be made and noses turned up in disgust.
It took me years to work it out but, the easiest way to get them eating a soup is serving it with a bribe of sorts!
Here is one of their favourites, nachos, so easy, gluten free, in the oven for 5 minutes and happy children guaranteed.
The soup isn’t too bad either! I use the stock made from my TexMex Roast Chicken, the recipe is in the blog. This stock really packs a punch but a regular chicken stock will work just as well and I have made this as a vegetarian soup, omit the bacon and use a really good vegetable stock.
200g bacon, diced
1 onion, chopped
1 clove garlic, chopped
I jalapeño chilli, deseeded and chopped
500g frozen sweet corn
1 teaspoon ground cumin
a few grates of nutmeg
a pinch of cayenne pepper
1 lime, juiced
Warm a large pan over a medium heat, add bacon and cook until crispy.
Set a small amount of bacon aside to use as a garnish if you want, otherwise carry on.
Add the onion to the bacon and cook until soft, around 10mins.
Add the garlic and chilli to the onion mix and cook for 1 minute.
Now pop the sweet corn in and cook for 3-5 mins.
Next, pour the stock in and bring up to the boil, simmer for 3 mins and remove from the heat.
Using a stick blender liquidize the soup, ip the nature of the corn means it will always be a wee bit lumpy.
While off the heat add the lime juice and milk.
Return to the heat and bring back up to a simmer, season with salt and pepper and serve with nachos.
200g unsalted corn chips
100g Cheddar/ tasty cheese, grated
1-2 teaspoons Cajun seasoning
Sour cream to serve
Preheat the oven to 200 degrees Centigrade.
Line a baking sheet with baking parchment.
Tip the corn chips onto the parchment and spread out.
Sprinkle the cheese over.
Sprinkle the Cajun spice mix over.
Bake in the oven for 5-7 mins until the cheese is melted.
Serve with sour cream and corn chowder.