“Cook simple and nutritious soup lunch with whatever ingredients left in refrigerator.”
This colorful soup meal was meant for children’s diet. It was cooked spontaneously with whatever ingredients I could find in the refrigerator. When I bought the whole fish tail portion, the fishmonger helped to debone and divide into smaller portions. The fish bones were what left in the nod, and I wouldn’t throw them away, but to add into the soup cooking for its flavor and good fish oil in the soup. Of course, you are welcome to use fish fillet as well.
Kidney beans are another good ingredient to add natural sweetness and flavor in the soup. It makes the soup taste a little bit like the red bean dessert which usually likable by young children.
Serves 1 – 2
Ingredients
1 red apple, peeled, cored and cut
1 carrot, peeled and thinly sliced
1 tablespoon of cooked kidney beans
3 cherry tomatoes
1 slice of cod fish bone
A small pot of hot water, about 500ml
Method
Fill the steamer/ wok half full and bring it to a boil over high heat. In a small pot, fill with hot water half full. Add all ingredients and cover with lid. Place the pot on a wire steaming rack placed in the steamer/ wok (Water in the wok should be able to submerge the bottom part of the pot). Cover steamer/ wok with lid and steam soup for 45 minutes, or until carrots are softened. Heat off and cool a little before serving it to your little one.
Note: This soup is suitable for toddlers about 6 months old. For 6-12 months, replace fish bone with fillet to avoid possible risk of bone in soup, mash all the ingredients with fork before serve.
For adults, add 1 teaspoon of salt and pinch of white pepper to taste.
Tips: Use cooked kidney beans instead of raw ones to avoid long steaming time.
* Electrical steamer can be used.
* Steaming method is to retain the maximum amount of nutrients in the soup. However, boil the soup direct on stove to lessen cooking time is fine, too. In this case, boiling for 25-30 minutes is enough.