It’s Monday! Which for us means a slow morning filled with play and cooking. We’ve had a couple of weeks away from this usual rhythm, as it was back to work last week for myself, so we’re relishing the return.
This week we’ve made potato and leek soup. Like I’ve said before, I try not to cook for the sake of cooking with P so this was a planned meal for tonight.
This is the recipe we used:
Ingredients
- 1 tbsp vegetable oil
- 1 sliced red onion
- 225g cubed potatoes
- 1 sliced leek
- 2 pints vegetable stock
- 150ml double cream
- Salt and Pepper
Method
- Heat the oil in a pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until it all starts to soften.
- Add the vegetable stock and bring to boil. Season well and simmer until the vegetables are tender.
- Blend it all with a hand blender or food processor until smooth. Reheat in a clean pan and stir in the cream. Heat through and serve.
Verdict:
I really find that P eats better when she has an active role in making her food. We have never been able to create a Montessori kitchen or snack station for her (thanks to a certain Pug!) but follow what we can and allow her to help as little and as often as she likes.
For those wanting to begin cooking with their children, there is one piece of equipment that is a must in my eyes. A crinkle cutter.
This is a great way to introduce cutting in the kitchen (in a safer way) and allows a young child to cut confidently in the kitchen with a lower risk of hurting themselves. I taught P to use this at around 18 months when I felt she understood about keeping her fingers clear of the blade.
Hope you’ve all had a happy Monday!
Across The Seasons 