I have come to realize that Henry is a much better eater earlier in the day. By dinnertime he has had enough - he's tired, has likely eaten plenty of snacks throughout the day, and has no desire to sit in his high chair. Because of that, I now try to feed Henry his "big meal" at lunchtime. Sometimes it works, and sometimes it doesn't. Today he happily ate a bowl of leftover cholent from the weekend. Therefore, I wasn't too surprised when Henry absolutely refused dinner tonight. I made what I thought was a pretty good potato leek soup and even threw in some noodles to entice my "noo-noo" loving son. No such luck - it was a firm no.
We'll see if he's more apt to try it for lunch tomorrow - only problem is that my nanny is the one giving him lunch tomorrow and she's more likely to give up way before I would. One can always hope. In the meantime, maybe someone else will enjoy the recipe...
Potato Leek Soup
1 Tbsp olive oil
3 leeks, sliced and rinsed
4 cloves garlic, minced
1/4 tsp dried thyme
6 cups "no-chicken" stock (vegetarian chicken stock)
4 large potatoes, peeled and diced
1/2 cup chickpeas (because I had some in the fridge)
salt and pepper to taste
7 ounces tofu
parmesan cheese (optional)
non-fat plain Greek Yogurt (optional)
1. In a pot, heat oil. Add leeks and garlic and saute 3-4 minutes. Add thyme, stock, potatoes, salt, and pepper. Bring to boil and then let simmer on low until potatoes are soft (at least 30 minutes). Then add tofu. Blend with handblender until the whole soup is pureed.
2. To serve either sprinkle with grated parmesan cheese or add a dollop of Greek yogurt (I had no plain Greek yogurt so I went with the parmesan - usually I prefer the Greek yogurt for the added creaminess).
Happy and (mostly) healthy eating!