Cooking builds self esteem for children and provides real satisfaction. It
develops concepts such as language and literacy skills, social/emotional
abilities and builds manual dexterity, math skills, and science in the form
of food chemistry. Children can wash, scrub, and cut vegetables with
plastic knives. Feel free to experiment by changing the recipes and adding
or substituting ingredients. Bernadette Haschke in her
article on Childhood Obesity that “Nutrition
education during the early childhood years is especially important because
it is during this period that lifetime eating habits are formed. The
quality of nutrition for children ages 2-5 is especially important because
it affects growth and development. It is easier to develop healthy eating
habits during this time than it is to change eating habits in adulthood.”

Infants: Cream of Carrot Soup
– (Pumpkin or squash can be substituted for the carrots.) Simmer covered 1
lb. of sliced carrots, 1 large chopped onion, and 1 medium chopped potato
in 3 cups of water for 15 minutes. Season with a pinch of nutmeg, a dash of
cinnamon, and salt and pepper to taste. Puree everything until smooth.
Whisk in 1 cup of buttermilk, and serve immediately.

Toddlers: Cream of Spinach Soup
– (Zucchini or peas can be substituted for the spinach.) Simmer covered 2
chopped potatoes, 1 large chopped onion, 1 clove of garlic seasoned with
1/8 t. of tarragon or basil in 2 cups of water for 10 minutes. Steam 1 lb.
of washed spinach until wilted, about 3 minutes. Puree everything,
including the water you steamed the spinach in, until smooth in a blender.
Whisk in 1 cup of buttermilk. Serve immediately.

Preschoolers:
New England Corn Chowder
– Cut corn from 8 ears of corn and simmer cobs in 5 C. water, with 1 t.
salt and 1 bay leaf for 15 to 20 minutes. Remove cobs and add 2 chopped
onions, 1 large carrot peeled and chopped, 2 chopped celery stalks, and 1
large peeled and chopped potato. Season with ½ t. each of dried marjoram
and thyme and simmer until vegetables are tender then discard the bay leaf.
While they are cooking simmer the corn kernels in 1 C. of water for 5
minutes. Remove the pot of vegetables from heat and cool 10 minutes. Using
an immersion blender puree the vegetable in the pot until smooth. Add 1 C.
of buttermilk and the corn and simmered liquid into the pot. Season to
taste with salt and pepper; and reheat gently.

Special Note
Buttermilk is better to use than plain milk because it has very little fat
or cholesterol, and adds a smooth body and texture to soups. Milk can be
substituted for the buttermilk, but the soups will be thinner. Yogurt can
also be used, but again it will be thinner, and a little bitter. Add 1
teaspoon of honey if you use yogurt.

Happiness Soup

Take 2 heaping cups of patience, 1 heartful of love, 2 handfuls of
generosity, 1 headful of understanding, and a dash of laughter. Sprinkle
generously with kindness. Add plenty of faith and mix well. Spread over a
lifetime, and serve to everyone you meet!