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Dinosaur soup (blended vegetables)

Pikantne Soups For Kids Vegetarian Dishes 45 min Easy 104 wyświetleń ~27.28 PLN - (0)
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Description

Dinosaur soup is a creamy, fun vegetable soup designed especially for children, made from a mix of winter vegetables and green peas, with a gentle tartness from sauerkraut. When blended, it achieves a smooth, intensely green consistency reminiscent of a 'dinosaur world' — hence the name. It serves as a warming lunch or a way to sneak vegetables into a toddler's diet. Serve with a dollop of natural yogurt, toasted pumpkin seeds, or small croutons; it pairs wonderfully with whole grain bread or a roll.

Ingredients Used

Ingredients (18)

Servings:
4
  • Carrot 3.8 szt. (~300 g)
  • Celery 200 g
  • Potatoes 2 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Leek 120 g
  • Garlic 2 ząbki (~10 g)
  • Broccoli 200 g
  • Green peas 200 g
  • Sauerkraut 100 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • Vegetable broth 1000 ml
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Parsley 80 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Natural yogurt 120 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~27.28 PLN (6.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under running water. Peel the carrot, parsley, celery, and potatoes using a peeler; if the carrot has a thin skin, a thorough scrubbing will suffice. Peel the onion and cut it in half. Trim the dark green leaves from the leek (leave the white and light green parts), cut it lengthwise, and rinse thoroughly between the layers.

Use a sharp kitchen knife, a cutting board, and a peeler. When cutting vegetables, keep your fingers curled in a 'claw' (nails tucked in) to avoid cuts.
2

Cut the carrot, parsley, celery, and potatoes into similar-sized cubes of about 1–1.5 cm. Finely chop the onion, slice the leek into thin half-rings, crush the garlic and finely chop it or press it through a garlic press. Divide the broccoli into small florets, peel the tougher stem from the woody part, and cut it into cubes.

Uniform pieces of vegetables will ensure even cooking. If you don't feel confident, make larger pieces — you'll cook them longer.
3

If using sauerkraut, quickly rinse it under cold water if you want to reduce the acidity. Then chop the cabbage into smaller pieces so it breaks down easily while cooking.

Rinsing the cabbage is optional — if you like a strong, sour taste, do not rinse. Use a strainer and squeeze out the excess water.

Cooking

4

In a large pot (at least 3 l), heat canola oil and butter over medium heat. Add the chopped onion and leek. Sauté for 4–5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden — this will build the flavor base.

The best option is a pan or pot with a thick bottom (the diameter of the pot is not critical). Use a wooden spoon or silicone spatula. Do not brown the onion too much, as it will become bitter.
5

Add the chopped carrot, parsley root, celery, and potatoes to the pot. Sauté for 3–4 minutes, stirring to lightly coat the vegetables in fat and allow them to begin to soften. Add the garlic and sauté for another 30–40 seconds, until you can smell the aroma.

Sautéing doesn't take long — the goal is to enhance the flavor, not to fry until golden. Stir frequently to prevent anything from burning.
6

Add broccoli, green peas, and chopped sauerkraut to the pot. Pour in vegetable broth to cover the vegetables (about 1000 ml). Increase the heat, bring to a boil, then reduce the heat to low, cover the pot, and cook for 20–25 minutes, until the potatoes and carrots are tender — check with a fork (the fork should easily pierce through).

Use a lid to shorten cooking time and retain flavor. If the broth reduces too much, add a little water or more broth.

Blending

7

Turn off the heat. If you are using a countertop blender, ladle the soup into the blender in batches (do not fill more than halfway), cover with the lid, and wrap it with a towel. Blend on low speed, gradually increasing the speed until you achieve a smooth, silky consistency (about 30–60 seconds per batch). If you have an immersion blender, insert it vertically into the pot and blend in a pulsing motion, moving the blender up and down until the soup is completely smooth.

Use a countertop or immersion blender; if using a countertop blender, be careful with the hot liquid — leave a small opening in the lid or cover it with a towel to allow steam to escape and prevent hot soup from splattering. This is a key step to achieving a creamy texture.

Seasoning and finishing

8

After blending, pour the soup back into the pot (if you blended in batches). Over low heat, add 18% cream: pour it in slowly while stirring the soup with a wooden spoon to prevent the cream from curdling. Heat for 2–3 minutes, without bringing it to a boil. Taste the soup and season with salt and pepper gradually — add half the amount of salt, taste, and adjust if necessary.

Tempering the cream: you can first mix a few tablespoons of hot soup with the cream in a separate bowl and then pour it into the pot to minimize the risk of curdling.

Serving

9

Before serving, blend again briefly if you want an ultra-smooth texture. Pour the soup into 4 bowls. In the center of each plate, you can place a small dollop of natural yogurt and gently create a pattern with a spoon. Sprinkle with pumpkin seeds for crunch. You can leave the remaining broccoli florets as "dinosaur trees" on top.

Use a ladle for pouring, wide bowls for children's soup, and a spoon to create a dollop of yogurt. Additionally, you can add small croutons as a fun element.

Cleaning and storage

10

After the meal, cool the leftover soup to room temperature within 2 hours and transfer it to an airtight container. Place it in the refrigerator and consume within 2–3 days. When reheating, gently warm it over low heat, stirring, and optionally add a bit of water or broth to restore the consistency.

Do not leave hot soup out of the fridge for too long. A heavy-bottomed pot is ideal for quick reheating; avoid the microwave if you want even heating.

Fun Fact

💡

Vegetable creams are popular as a way to sneak vegetables into children's diets; the addition of green peas and broccoli gives an intense color that makes it easier to tell dinosaur stories during meals.

Best for

obiad rodzinny posiłek dla dzieci zimowy komfortowy posiłek

Tips

🍽️ Serving

Serve slightly warm (not hot) for children. For adults, you can add a bit of chili or flavored oil. Serve the soup with warm whole grain bread, mini croutons shaped like dinosaurs, or with baked potatoes.

🥡 Storage

Store in the refrigerator for 2–3 days in an airtight container. You can also portion and freeze for up to 3 months — do not add cream before freezing (add it after thawing). For thawing, use the refrigerator overnight, then heat slowly over low heat.

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