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Green Garden Soup with Beet Salad and Quinoa

A smooth green soup of zucchini, cauliflower, peas, and spinach under grated parmesan, with a ruby beet salad and quinoa with peas and zucchini.

Mains · 50 minutes · ages 4+ · 4 servings · groceries about $22

Allergens: Milk, Mustard

Skills: rinsing and draining, tearing greens, grating cheese, whisking, stirring

Ingredients

• Soup
  • 1 zucchini
  • 1/2 head cauliflower
  • 1 cup green peas
  • 2 handfuls spinach
  • 4 cups vegetable broth
  • grated parmesan, for the top
• Salad
  • 2 cooked beets
  • 1/2 red onion
  • 1 small bunch parsley
  • 2 carrots, grated
  • 4 handfuls arugula
  • 1 cup cherry tomatoes
  • dressing: 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, salt and pepper
• Quinoa
  • 1 cup quinoa
  • 1 cup green peas
  • 1 zucchini, cut in rounds
  • 1 tomato, chopped
  • olive oil, salt and pepper

Steps

1. Kids rinse the quinoa in a strainer. Joviette cooks it in 2 cups of water for about 15 minutes.
2. Joviette simmers the zucchini, cauliflower, and peas in the broth until soft, about 15 minutes. Kids add the spinach and watch it wilt.
3. Joviette blends the soup smooth.
4. Joviette browns the zucchini rounds in olive oil. Kids stir in the cooked quinoa, peas, and tomato.
5. Kids tear the arugula and parsley and add the beets, carrots, onion, and tomatoes.
6. Kids whisk the balsamic vinegar with the olive oil, mustard, maple syrup, salt, and pepper and drizzle it on the salad.
7. Kids grate parmesan over each bowl of soup, then build each plate.

Talk About It

• Spinach, peas, zucchini: why does the soup turn green?
• Touch a beet, then look at your fingers. What color are they?
• Quinoa is a seed. Can you see the little tail on each one after it cooks?
• Cauliflower is white, but the soup is not. Where did the white go?

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