Go Back
In today's fast-paced world, ensuring that children receive nutritious meals during their school day is more critical than ever. A well-balanced lunch not only fuels their bodies but also supports their cognitive function, helping them stay focused and engaged in their studies. However, finding the right combination of taste, nutrition, and convenience can be challenging for parents. This is where the "Creamy Comfort School Lunch Soup" comes into play. This delightful recipe is not only easy to prepare but also packed with wholesome ingredients and flavors that children will love.

Creamy School Lunch Ideas Soup

Looking for a quick and nutritious lunch for your kids? Try this Creamy Comfort School Lunch Soup! This delicious recipe blends fresh veggies with a creamy broth, providing essential nutrients and delightful flavors that children will love. It's easy to prepare in under 30 minutes, and you can customize it to meet dietary needs. Plus, it's perfect for meal prep, making busy school days a little easier. Discover how this comforting soup can nourish and excite your little ones!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 small zucchini, diced

1 medium potato, peeled and diced

4 cups vegetable broth (or chicken broth)

1 cup heavy cream (or coconut milk for a dairy-free option)

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

1 tablespoon lemon juice (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant.

    Add Remaining Veggies: Incorporate the diced carrots, celery, zucchini, and potato into the pot. Stir well and let them cook for an additional 5 minutes, making sure to stir occasionally to prevent sticking.

      Pour in the Broth: Carefully pour the vegetable or chicken broth over the sautéed vegetables. Ensure that the broth covers all the vegetables. Increase the heat and bring the mixture to a gentle boil.

        Simmer: Once boiling, lower the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until all the vegetables are tender when pierced with a fork.

          Blend the Soup: Using an immersion blender, blend the soup directly in the pot until it reaches a creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, allowing steam to escape to avoid any splatters.

            Add Cream and Peas: Stir in the heavy cream (or coconut milk) along with the frozen peas. Allow the soup to heat through for an additional 5 minutes, stirring occasionally.

              Season: Sprinkle in the dried thyme, oregano, salt, and pepper. If you prefer a tangy touch, add the lemon juice. Taste and adjust the seasoning as needed.

                Serve: Ladle the warm soup into bowls and sprinkle with freshly chopped parsley for a pop of color and flavor. Enjoy this comforting soup while it's hot!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 4