Healthy Kids : Recipes

Spaghetti Primavera Soup with Cheese and Garlic Rolls

Ingredients

2 tspn olive oil

1 onion, finely chopped

2 tbs no-added-salt tomato paste

1 litre salt-reduced vegetable stock

2 cups water

50g thin spaghetti, broken into short lengths

1 large carrot, haved lengthways, thinly sliced

250g broccoli, cut into small florets

150g sugar snap peas, sliced

50g baby spinach leaves

Cheese and garlic rolls:

2 tbs reduced fat margarine spread

1 tbs grated parmesan cheese

1 tbs chopped fresh basil

1 small clove garlic, crushed

6 wholegrain dinner rolls, halved

Heat oil in a large stockpot over a medium-high heat. Add onion. Stir over heat 2 minutes, until softened slightly. Add tomato paste. Stir over heat a further minute.
Stir in stock and water. Bring to the boil. Add spaghetti and carrot. Reduce to a gentle simmer. Cover and simmer for 8 minutes, stirring occasionally.
Stir in broccoli and snap peas. Simmer, uncovered for 2 to 3 minutes until vegetables are just tender. Remove from heat. Stir in spinach.
To make Cheese and garlic rolls, preheat over to 180C (fan-forced). Mix margarine, parmesan, basil and garlic in a bowl. Spread over halved rolls. Place on an oven tray. Bake in preheated oven for 10 minutes or until light golden.
Serve soup with Cheese and garlic rolls.

Tasks for kids:
Prepare Cheese and garlic rolls (Step 4).