Mango Soup, A Kid-Friendly Recipe*

 
A Jessica Siegel & Kid-Friendly Recipe

Serves 3 or many You will need: 3 rimmed soup bowls  ♦  A knife  ♦  A blender  ♦  A liquid measuring cup Measuring spoons ♦  3 Soup spoons Ingredients: 21 pieces fresh cut sweet gold pineapple (pre-cut in the produce refrigerated case) 9 small organic strawberries 1 package fresh cut mango (pre-cut in the produce refrigerated case) 1/4 cup Horizon Organic fat-free milk 1/4 cup drinking water 2 tablespoons honey 1/2 teaspoon fresh lime juice Instructions: Arrange 7 pineapple pieces standing tall in each of the bowls. Wash the strawberries and pat them dry. Use a knife to cut off the tops. Arrange 3 strawberries with the tips pointing up in each bowl between the pineapple pieces. Put all of the mango in the blender. Measure out 1/4 cup of milk and add it to the blender. Measure out 1/4 cup of water and add it to the blender. Measure out two tablespoons of honey and add it to the blender, pouring it on top of the mango. Wash the lime and cut it in half. Hold the measuring spoon over the sink and squeeze the lime over it until you fill the 1/2 teaspoon with lime juice. Add the lime juice to the blender. Cover the blender and turn it on. Try different speeds and blend the soup until it is smooth. Pour 1 cup of mango soup into each bowl, letting the pineapple and strawberries peek out of the surface of the soup. Eat the soup right away or keep it cold in the refrigerator until you're ready to eat it. * Children should be supervised by an adult. Each bowl of soup with fruit contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 215       1 g     0 g     0 mg  20 mg  55 g     6 g     49 g     2 g     24% DV 155% DV 6% DV 4% DV