Soup is an ideal meal or supper for your kids and family. If your children are not fond of vegetables, these scrumptious soup recipes are the best option that can help you add healthy ingredients in their diet. These two delicious soup recipes help in adding a sense of the feast to the meal. You can also Check Out the Lentil Based Soup Recipes for your kids.

Yummy vegetable pasta soup

If you have a pack of tortellini and you are clueless on how to utilize it, you can refer to this hearty vegetable pasta soup recipe. This soup recipe is not only filling, but also packed with fiber. It can be served to your kids for supper or lunch.

Ingredients required

  • 1 tablespoon of olive oil
  • 1 finely chopped onion (large sized)
  • 2 chopped carrots
  • 1 liter of vegetable stock
  • 200 grams of frozen beans and peas
  • 400 grams of canned tomatoes
  • 250 grams of tortellini with ricotta and spinach
  • Basil leaves (handful)
  • Grated parmesan
  • Slices of garlic bread



Heat olive oil in a pan and add onions and carrots. Sauté them for 5 minutes so as to ensure that they get soft. Add the vegetable stock and canned tomatoes and simmer for approximately 10 to 12 minutes. Thereafter, you can add the beans and peas and cook it for 5 minutes. Once the vegetables are tender, you can stir in the pasta. Wait for it to boil and simmer it for 1 or 2 minutes until the pasta is cooked. Thereafter, add the basil leaves and season it as per requirement and transfer it in bowls. Sprinkle parmesan and serve with slices of garlic bread.

Cheese and cauliflower soup

Cauliflower is not liked by most people, especially children, but this smooth and creamy soup with cheese and cauliflower will surely make your kids ask for more.

Ingredients required

  • 1 onion, finely chopped
  • 1 peeled potato, chopped into chunks
  • 900 grams of cauliflower
  • 700 ml of stock from vegetable cube
  • 100grams of diced cheddar
  • 400 ml of milk
  • A knob of salted butter


Take a large saucepan and heat the butter. Add onions and sauté them for 5 minutes until they are soft. Add the stock, cauliflower and milk as well as the seasoning and bring it to boil. You can reduce the heat and simmer it for about 20 to 30 minutes. The cauliflower and potato should be cooked before you turn the heat off. Thereafter, in a food processor, add the mixture and blend it to get a creamy and thick soup. You can also use a potato masher instead of a food processor. You can add extra milk if you think that the mixture is a bit too thick. Transfer them in mugs or soup bowls and top it with pieces of cheese. This soup can be made 2 days ahead and stored in the fridge. You can reheat the soup and serve it hot as and when required.