Needless to say, it was a HUGE success and the entire HUGE soup pot was devoured with requests for more. It was deemed the new "favorite" soup by several of the kids. We've made it twice already (the second time w/o the hotdogs, just adding more veggies and they still loved it!)
I have shared the recipe below along with the adaptations I made. The recipe is from one of Cathe Olson's cookbooks. I have her book The Vegetarian Mother's Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women - And Their Families which I love and cannot recommend enough - so I am always game to give one of her recipes a try.
By Cathe Olson
We call this dish "Hotdog Soup." Kids love the veggie-dog chunks.
6 medium potatoes peeled & cut into 1-inch cubes (about 8 cups)
2 cloves garlic, minced (I added extra)
2 stalks celery, diced
1 teaspoon salt
1 bay leaf
6 cups water or vegetable broth (I used homemade veggie broth, since I was going for maximum nutrients)
1 cup minced kale (I added extra, as well as some fresh spinach and put it through the food processor first to make the pieces very small... impossible to pick out of the soup!)
1 tablespoon nutritional yeast flakes (I added extra)
1/2 cup powdered milk (dairy or soy) dissolved in 1/2 cup water (I used regular soy milk from the carton)
1/2 teaspoon black pepper
6 Tofu Pups or other vegetarian hot dogs, sliced
1 tablespoon miso (I used light colored miso - could be left out if you have none)
*I also added big chunks of carrots, then removed them when cooked, mashed them, then added them back to the pot
* In addition to the veggie broth, I tossed in a few Rapunzel brand vegan vegetable broth cubes for added flavor
Place potatoes, garlic, celery, salt, and bay leaf (and carrots if using) in large pot with water or broth. Cover and bring to a boil over high heat. Reduce heat and simmer 20 minutes, or until potatoes are tender. Remove bay leaf. Add kale, nutritional yeast, milk powder/milk, and pepper. Mash until smooth. Stir in hot dogs. Cover and simmer 5 minutes. Remove from heat. Stir in miso.
Makes: 6 servings
Recipe from Cathe Olson's Simply Natural Baby Food: Easy Recipes Your Infant and Toddler Will Love. GOCO Publishing, 2003.