Am I the only one excited for Halloween? I know we’re more than a month away, but I’ve already started our hunt for our Halloween costumes and our candy shopping for the neighborhood kids. While I’m not big on my own kids having lots of candy around Halloween, I won’t force my ideals on others. My kids know that the day after Halloween, the candy disappears. I’m big on eating healthy and I try to buy organic as much as I can. I started Madison out on veggies before she got her first bite of something sweet, like her first piece of fruit. She is still a big fan of broccoli and I try to incorporate it in her meal as much as I can. Today I want to share with you our Spooky Green Eyeball Soup. Not only is it a healthy and delicious meal for your little ones, it’s sure to put the scream in your Halloween.
Spooky Green Eyeball Soup
(makes 5 cups)
2 two-cup servings
1 16-ounce bag frozen broccoli, cooked
1 cup frozen spinach, thawed and packed
4 garlic cloves, peeled and chopped
1/2 cup onion, diced
2 green onions, sliced
1/4 cup Italian parsley leaves
32 ounces vegetable broth
1 cup of Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
Add the olive oil to a medium-size pot over medium-high heat.
When the oil is hot, add the green onion, and sauté for 2 minutes.
Add the garlic, and sauté for about 60 seconds or until fragrant.
Add the spinach, and cook until all the water has evaporated, approximately 2 minutes.
Remove the pan from the heat, and transfer to a blender along with the cooked broccoli, green onion, parsley, Parmesan cheese, and vegetable broth. Blend until smooth, scraping down the sides as needed.
Return the soup back to the pot, and bring to a simmer over medium heat. Turn the heat down to medium-low, and gently simmer for 20 – 30 minutes to blend the flavors and thicken the soup.
Taste and adjust the seasoning to your liking. We added a teaspoon of salt and a half teaspoon of pepper.
While the soup is cooking, you can make your edible eyeballs.
Using a plastic straw, gently poke a hole in the middle of each mozzarella pearl. To get the cheese out of the straw, just blow it out after each cut.
To make the black pupils, cut an olive in half, and use the straw to cut out two pupils from each half. So each olive will yield four pupils.
Gently press each olive pupil into the hole you made in the mozzarella.
This may sound complicated, but it is actually very easy and a perfect project for the kids!
To serve the soup, ladle it into a serving bowl, and top with as many eyeballs as you want!
If you’re looking for something a little different to serve on Halloween, the soup is perfect! Not only is it fun and creepy, but it’s delicious and healthy!
The broccoli and spinach are fresh and healthy, while the cheese, onions, garlic, and broth add tons of savory flavor. The soup is finished with a pat of butter for richness and creaminess, but you can omit it if you prefer.
To make this even healthier, you could add whatever green vegetables you like. Kale, peas, and edamame would all be good. Just keep in mind, that you may have to blend it a little longer to get it to smooth out.
You’ll need to use a powerful blender for this. If you don’t have one, a stick blender would work too. You can make it as smooth or chunky as you want. As you can see, we have little texture in ours, which gave it more of a “creepy” look. Also, we wanted a very green soup, so we didn’t add any cream. If you want a creamier texture, feel free to add a little heavy whipping cream towards the end of the cooking.
There are no amounts given for the mozzarella pearls and black olives because that will be determined by how many eyeballs you want to make. One package of mozzarella pearls will yield far more than what you need for this recipe, and the same goes for the black olives. Just keep in mind that four mozzarella pearls and one black olive make four complete “eyeballs”. If you can’t find mozzarella pearls, the mini balls of mozzarella cheese will work too. Just cut them in half.