This recipe is long and complicated way for me to say, "Kids like fun shapes!". While it happens to be a tasty vegetable soup, the main thrust of the recipe is that you can be creative with a knife and various cookie cutters which can be found in many stores, and VERY easily, online. I doubt there are many shapes that exist, which hasn't been converted to a cookie cutter. For example, here is a link to a page showcasing unusual cookie cutters
. Some of the highlights include feet
and the font "Helvetica"
There isn't much that hasn't been converted to a cookie cutter. Did you notice that one of them was 3-D
? Good times!
Ultimately, there's a bit of extra time and effort that goes into cutting the shapes out of red bell peppers, thin slices of celery root and zucchini skins, but ... if making a wing shaped carrot slice helps convince your kids to eat their veggies, then ... perhaps it's worth it? With any luck, your kids love veggies. If so, they'll love veggies shaped like a giraffe even more!
In all cases, I used very thin ingredients, so that they would cook in approximately the same amount of time. I cut the outside layer off of a zucchini, then used cookie cutters on that, for example. For the broccoli, I used the thick "stump". I peeled off the hard, green and fiberous layer, then sliced the nice green center into thin strips, then used a cookie cutter. For the celery root, I peeled them, then used a flat mandoline
to cut thin planks, then used the cookie cutters, etc. The idea is to get a thin "sheet" of something (about 1/4-inch thick)
, then use a cookie cutter to get the shape. Then, sauté in oil, add to vegetable broth and enjoy!
This recipe has a tendency to make extra waste. You can use the "leftover" parts to make adult soups, vegetable purees, save them for poorly cooked eggs
the next day, etc.
I kept this simple, because I assume kids like simple. I'd personally toss some capers, olives, fresh tomatoes and some nice fresh herbs into it, as well!