Several years ago my kids’ previous riding instructor always planned a fun Halloween Party at my friend’s barn for all her riding students. It was called “Halloween with Horses”. The kids absolutely loved to dress up themselves and their horse. Can it get any better? The picture above shows my daughter with the instructor’s little pony Snickers. Oh my, I remember how excited she was to turn him into a “war pony” with all his painted on Indian symbols. Luckily he didn’t mind it at all. He was more interested in spending his time in pasture snacking, like his belly might reveal.
You can probably imagine how frozen, at least us parents were, after a long afternoon out at the cold barn. Coming home to a healthy and warming soup sounded incredibly good.
I think this veggie soup would also provide your kids with an excellent nutritious dinner option on Halloween eve, before they stuff themselves with all their “trick or treat” sweets. You can prepare this soup very easily ahead and reheat it in the evening for a quick and healthy dinner option.
My kids love this soup since the roasted veggies add a scrumptious sweet flavor. I hope yours will enjoy it as swell.
* 1 big red onion, chopped
* 2 bigger sweet potatoes, peeled and cubed
* 2 fennel bulbs, trimmed, cored and chopped
* 2 kohlrabi, peeled and chopped
* 3 bell pepper (orange, red, yellow), chopped
* olive oil
* salt and pepper
* 6 cups vegetable or chicken broth (I use organic chicken base)
Preheat your oven to 400 F (200 C).
Place all your veggies on a big roasting/baking sheet. Sprinkle with olive oil, salt and pepper and mix very well.
Bake veggies in the oven for 40 to 50 minutes or until nicely roasted (not burned!).
Puree the veggies together with the vegetable or chicken broth. You can do this in portions in a blender or in a pot using a stick blender.
Heat soup until hot and serve with some fresh French baguette and a good organic cheddar cheese.