You know you’ve had a successful cooking class when there are barely any photos of the process. This past Monday, we tackled Jamie Oliver’s Amazing Mexican Tomato Soup with Sweet Potato Chips, Feta and Tortilla and there was so much going on I didn’t have time to take many photos at all. It’s all good though because it means everyone was very busy 😉
Those sweet potatoes? Some of my older boys did a wonderful job of slicing these very thinly for the said sweet potato chips but alas (as sweet potatoes are wont to do) they burned 🙁 Too bad because it would have added a wonderful flavour to the soup but the lesson learned here was twofold: how to thinly slice sweet potato chips and how to make sure you are always watching them in the oven so the don’t burn!
And my younger guys chopped away like champions…
And the end result?
As I showed this boy how to assemble his bowl, he remarked “That’s pretty!” LOVE to hear this. As well as teaching the boys how to cook, I think showing them that plating food attractively is super important as well – we eat with our eyes, right? I know that food which looks attractive is likely to be at least *tried* by reluctant eaters.
Soups are a great way to teach chopping and knife skills and also a good way to get veggies into their diet 😉 THIS soup is fantastic – I’ve eaten the leftovers a few days this week for lunch, taking the time to plate it nicely and it really takes “tomato soup” up a notch. A lovely, warming meal for the cold weather but bright fresh flavours that don’t weigh you down.
Get the recipe for Jamie’s Amazing Mexican Tomato Soup with Tortilla Chips and Feta on p 98 of Everyday Super Food.
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