Stovetop techniques + Soup! - September 23rd

During Week 3 of the Cookshop Kids class we learned about using the stovetop. We talked about safety, what tools to use while you sauté, and why chopping veggies the same size is important for cooking.

Our recipe of the day was a veggie noodle soup (essentially, all the yumminess of chicken noodle, minus the chicken!). We chopped onions, carrots, celery and sweet potato to sauteé on the stove, then added veggie stock and egg noodles. We also started a batch of veggie stock with the vegetable scraps. NOTE: feel free to add any other vegetables you have on hand (peas, beans, kale, etc), or add some chickpeas to this soup!

VEGGIE NOODLE SOUP

INGREDIENTS

• 2 tablespoons olive oil

• 1 onion, diced

• 2 cups chopped celery

• 1 cup chopped carrots

• 4 cups vegetable broth

• 1 cup sweet potato, chopped

• 1½ cups dry pasta (we used egg noodles)

• 1½ tsp salt

• ½ tsp pepper

INSTRUCTIONS

1. In a large pot, add oil and bring to medium-high heat. Add the onion and sauté for 2 minutes, stirring occasionally. Stir in the celery and carrots and cook for about 2-3 minutes, until slightly softened.

2. Add sweet potatoes and vegetable broth and bring to a boil. Stir in pasta. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Stir in the salt and pepper, and any addtional veggies (kale, peas, cabbage, etc). Simmer for an addition 2-3 minutes. Serve Immediately.