by Alyse Passmore

Created on: November 14, 2009

There are a lot of runny noses and cold hands when you work in a daycare and the best way to warm up is not with hot cocoa but with soup. Too much sugar in a rambunctious group of children would be a disaster so afternoon snacks consists mostly of carbohydrates and vegetables. An oversized colander of soup will feed the masses without a worry.

Two of the children's favourite soups are Hearty Hamburger and Roasted Red Pepper and Yam. The trick to both of these soups is not to hesitate. If you have something in the fridge that needs to be used up feel free to add it.

Hearty Hamburger Soup

Ingredients

1 pound lean ground beef

5 cups beef stock

1 large onion

4 cloves of garlic

1 large rutabaga

5 parsnips

5 carrots

3 cups canned corn or frozen

6 tomatoes or 1 15oz can of crushed tomatoes

1 tablespoon ground cumin

1 teaspoon chilli powder or cayenne

1 teaspoon coriander

1 teaspoon cinnamon

1 teaspoon dried basil

2 cups pumpkin puree

* Here is the key should you wish to add green beans, potatoes, turnips, spinach, broccoli or cauliflower or should you wish to omit something feel free. The flavour of the soup won't be compromised.

Preparation

Peel and dice the rutabaga, parsnips and carrots. In a large pot brown the onions and garlic until they are golden. Add tomatoes and cook on medium until tomatoes have been reduced. Place pot contents into a blender and if you have picky eaters add all that is green. In the same pot cook hamburger and add beef stock once meat has cooked through. Put remainder of everything into the pot and bring to a boil. Reduce heat and allow to simmer for 2 to 3 hours or until veggies are soft.

Roasted Red Pepper and Yam Soup

* aka Bunny Soup in the preschool class

Ingredients

1 large yam

2 red peppers

1 head of garlic

6 cups chicken or vegetable stock

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon chilli powder

* Make it a Mayan Soup by cutting mozzarella, avocado, sun dried tomatoes and tortillas into cubes and strips to be sprinkled on top. Or try Santa Fe style by adding corn, rice and chunks of chicken.

Preparation

Clean red peppers by removing stems and seeds and scrub the yam to get rid of any dirt. In an oven preheated to 350F roast red peppers, yam and head of garlic on a pan lined with parchment paper for approximately 2 hours or until yam is soft. Reduce oven temperature if vegetables begin to burn. After vegetables have cooled remove the skins and puree. If the blender is struggling add a few cups of chicken stock. Places all the ingredients in a large pot and simmer until soup is hot throughout. The longer the soup simmers the more flavourful it becomes. Should you decide to add uncooked rice into the soup add two cups of water and cook for an hour longer.

These are simply the best soups to keep you warm in the winter. They are hearty, thick and jam packed with antioxidants, vitamins, minerals and fibre. Not only are they spicy but they are a tiny bit sweet. If kids find these recipes irresistible then you should too.

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