One of our friends has shared with us her idea for making even the fussiest of eaters get their five vegetables a day.

Katherine from Mustard Seed in Ongar writes:

My first and third children ate everything with relish. Tried everything, ate everything, wanted more. But number two still has problems enjoying eating. I don’t want him to grow up with “food issues”, so I look at the bigger picture and consider his food intake over a weekly or fortnightly basis. So he didn’t have any fruit or veg yesterday? I’ll get over it.

I’ve developed a few recipes that are jam packed with vegetables that even he loves. I’ve learnt a few techniques for hiding vegetables – and I won’t be made feel guilty about this – and I’ve learnt to relax and appreciate happy mealtimes, even when they don’t consist of the required portions.

So let me give you one of my favourite vegetable packed recipes that even fussy eaters love. This recipe requires a nice portion of leftover ratatouille. We make loads of ratatouille at a time by:-

Oven-roasting courgettes, onions, aubergines, peppers, garlic cloves and tomatoes – all chopped into even sized chunks and drizzled with olive oil and perhaps some herbs. Those that like ratatouille eat some as an accompaniment one night and then we save the rest to make the soup the next day.

Ratatouille Soup

Ingredients

1 large portion of leftover ratatouille

1 carton of sieved tomatoes or a jar of passata or a tin of chopped tomatoes

About 500ml chicken stock from a cube

Squeeze of tomato puree

1 tbsp sun dried tomato paste (optional but adds depth of flavour)

Seasoning

To serve (all optional but all nice!)

1 tin of red kidney beans

Some garlicky croutons

Grated cheddar cheese

Frazzled bacon bits or chorizo bits

Method

1. Add the leftover ratatouille, tomatoes, stock and tomato purees to a large pan

2. Heat until simmering, and then blitz until smooth in a food processor or liquidizer.

3. Return to the pan and add the tin of kidney beans if using, and season as required. We sometimes add chilli flakes here! (If your child does not like kidney beans add them before blitzing. Strangely our fussy chops does so we leave them whole!)

4. In the meantime fry off your bacon bits – we use cubetti pancetta –  and make your croutons. Take 2 very thick slices from a day old white crusty loaf, and cut into cubes. Put on a roasting tin, drizzle with olive oil, season with garlic powder or granules, and put in the oven for about 10 mins – until golden brown.

5. Serve the soup with the croutons, bacon bits and grated cheddar floating on top. Filling and fantastic.

Happy Cooking – and please don’t stress!

Katherine from Mustard Seed