Here is a simple, budget cooking activity that has a good chance of success with kids! I find they tend to enjoy the sweetness of sweetcorn and the tastiness of garlic bread. And by the way, when I say ‘cooking’ with kids what I actually mean is ‘maybe getting your kids to join in for 2 minutes before running off’! I never get long out of mine, but I believe every minute counts…
This cooking activity is a good way to introduce kids to both soup and garlic/parsley, and all ages can contribute – young children can spread the bread with the garlic butter and tip in the soup ingredients and older kids can help with the chopping and (supervised!) stirring.
If you want to tart the soup up a little for your adult portion top it with some chopped fresh parsley and chilli flakes. Allow at least 30 minutes to prepare and cook this meal!
Sweetcorn soup and garlic bread (serves 4 as a light meal)
For the soup
2 tbsp butter
2 small tins sweetcorn (I used value sweetcorn)
1 onion, chopped
2 veg stock cubes, crumbled (I like OXO as it crumbles easily)
Salt and pepper
For the garlic bread
tbsp fresh parsley, finely chopped
1 clove garlic, crushed
50g butter, slightly softened for about 10 seconds in the microwave (you only want it soft – it still has to be solid and spreadable!)
Small baguette, chopped in to rings
For the soup, fry the onion in the butter for about 5 mins, until soft. Add the sweetcorn (putting aside a tbsp of sweetcorn if you want the soup to have texture) and then the milk and simmer for 5 mins. Crumble in the stock cubes. Use a hand blender for a good while to make it smooth. If you want, add the remaining sweetcorn afterwards so there are a few bits visible in the soup. Otherwise blend all the sweetcorn. Add a little hot water if you think it is too thick. Season the soup if you like but remember there is salt in the stock cubes so you may wish to leave salt out of your kids’ portions.
For the garlic bread, mix the softened butter with the parsley and garlic and spread it on to the rounds of baguette (you may have some garlic butter leftover). Bake in the oven on gas mark 6/200 degrees for approx 7 minutes (maybe longer), until the bread is lightly browned and the garlic butter has melted in to the bread.
Serve the soup, topping the adults’ (or adventurous kids’) portions with fresh parsley and chilli flakes for extra flavour and effect! Eat along with the garlic bread, dunking it in to the soup if you fancy!