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Splishy Splashy Soup

Tubb and Amelia used blue and yellow bath crayons, mixed them together, and turned this splashy, splashy yummy bowl of pretend bathwater green!

Prep Time: 65 minutes

Makes 10-12 cups

How To Make This Recipe

Ingredients

For the soup:

  • 1/2 cup low fat milk
  • 1 bouillon cube
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 3 cups chicken or vegetable broth
  • 2 cups frozen sweet peas, thawed and drained
  • 2 cups frozen cauliflower florets, thawed and drained
  • 1/4 cup chopped fresh parsley loosely packed (or 3 tablespoons dried)
  • 2 cups shredded low-fat white cheddar cheese, divided (1 cup to top soup in serving bowls if desired)
  • 1/4 cup grated Parmesan cheese
  • Sweet onion, cooked or caramelized (1 cup chopped, then sauté on low in pan until soft and golden brown) or 4 tablespoons dried minced onion


For the croutons:

  • Whole wheat bread slices
  • 3 tablespoons olive oil (to brush croutons with)
  • 1 tablespoon sour cream (optional for eyes)
  • 1 pitted, sliced black olive (optional for eyes)

Supplies

  • Baking sheet
  • Clean safety scissors
  • Cooking pot
  • Food processor (or blender)
  • Frying pan (if cooking onions)
  • Ladle (to serve soup)
  • Measuring cups and spoons
  • Mixing spoon
  • Parchment baking paper (optional under croutons)
  • Pastry brush
  • Serving bowls & spoons
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Instructions

To make croutons:

  1. Print out crouton template featuring Rubbadubbers characters.
  2. Using safety scissors, cut out croutons in the shape of Rubbadubbers characters out of wheat bread.
  3. Use a pastry brush to brush both sides of the cut out bread characters with olive oil.
  4. Bake at 350 degrees Fahrenheit for 5 minutes on each side, or until crunchy and golden.
  5. After cooling, add eyes using a dab of sour cream and a bit of black olive if desired.

To make Splishy Splashy Soup:

  1. Add cauliflower, milk, cooked onion, and parsley to food processor or blender and mix until smooth. Transfer to a large pot.
  2. Add all remaining soup ingredients prior to heating, except the peas. Stir.
  3. Bring to a boil then reduce heat. Simmer on medium-low heat for about 30 minutes, stirring frequently.
  4. Put peas in the food processor or blender and purée until smooth.
  5. After the cauliflower soup has simmered for about 30 minutes, add peas. stir, and simmer for about 15 minutes.
  6. Top with shredded white cheddar cheese if desired, and serve with Rubbadubbers croutons on top.