Fall Farmers’ Market Soup
I’ll never forget one particular nine year old boy who attended a cooking class I taught a few years ago. His mother said he never ate vegetables, and certainly not salad. Fast forward an hour into class when I found him downing a veggie-packed taco salad he’d made on his own. Not a lettuce leaf remained in the bottom of the bowl. He surprised even himself.
The lesson? If you want your kids to eat well, teach them to cook.
For parents, this means carving out time, tapping into patience, tolerating mess, and finding ways to make it fun. This brings me to today’s recipes, which involve pairing a mega nourishing soup with fun-to-make flatbread crackers (pull out those cookie cutters, people).
First, the main event. It’s a creamy carrot soup with added sweetness from the parsnips and little bit of maple syrup. If you have the time on a Saturday, grab your kids and head to the farmers’ market to buy up your provisions. Shopping is a perfect first step in engaging your kids with food and cooking, and I don’t know of a more appealing place to do that than the farmers’ market.
Next, those crackers. Here’s the fun part: let the kids go to town with cookie cutters to create shapes using Flatout Flatbread as their canvas, a brand I partnered with to develop these recipes. Once the flatbread is cut, brush with olive oil, and add seasonings and seeds as generously as you like. Put them into the oven to bake and do your best to save some for when the soup is ready.
I’m crossing my fingers that by getting your kids involved, this supper will go over as well in your house as it did in mine.
P.S. Stay tuned for next week when I’ll be showing a fun little video about making these crackers on my Instagram and Facebook page. Also keep you eye out for a mini e-book I’ll be sharing for FREE all about getting kids to eat their veggies.
This post was sponsored by Flatout Flatbread. It’s partnerships like these that help keep this blog up and running.
Head to the farmers' market to pick up provisions for this creamy, colorful soup. Carrots, parsnips, and a touch of maple syrup give it natural sweetness accented by warming spices. Packed with nutrients, it's just right for fall and winter lunch or supper. Make a double batch and freeze the extra in a freezer-friendly bag or container Ingredients Instructions
Head to the farmers' market to pick up provisions for this creamy, colorful soup. Carrots, parsnips, and a touch of maple syrup give it natural sweetness accented by warming spices. Packed with nutrients, it's just right for fall and winter lunch or supper. Make a double batch and freeze the extra in a freezer-friendly bag or container
Use your cookie cutters to make savory crackers instead of sweets for a change. All that's needed is flatbread, olive oil, and your favorite seeds and seasonings.
- 3 Multi-Grain Flatout Flatbreads or lavash bread
- 1 tablespoon extra-virgin olive oil
- Garlic powder
- Poppy, sesame, and/or fennel seeds
- Preheat oven to 375 degrees F.
- Lay flatbread on a cutting board and use cookie cutters to cut out favorite shapes in the flatbread. Alternatively, use a chef's knife to cut flatbread into cracker-size squares (figure about 15 squares per flatbread).
- Transfer flatbread pieces to a baking sheet. Using a pastry brush, lightly brush olive oil over the surface of each piece. Sprinkle lightly with salt, garlic powder, and any or all of the three seeds.
- Bake until they just begin to brown around the edges, about 9 minutes.
- Store in an air-tight container.