Name: Hearty Pea Stew with Potatoes and Sausages
Total time: 35 min
Yield: 4

A warming stew made from green peas, root vegetables, and soft potato cubes is perfect for chilly days. Sliced sausages add a savory flavor that many children love. This meal is wonderfully suited for children aged three and up, providing plenty of energy for active days. Sharing this hearty dish at the family table makes mealtime a joy.

Ingredients

(For 2 to 3 portions)

200g frozen green peas
250g potatoes (waxy)
150g soup greens (carrots, celery, leeks)
1 tbsp canola oil
500ml low-sodium vegetable broth
2 mild sausages (like frankfurters or wieners)
1 pinch of sweet paprika
1 tbsp fresh parsley (chopped)

Preparation

Peel the potatoes and cut them into small, bite-sized cubes. Wash, peel, and finely dice the soup greens.
Heat the canola oil in a pot. Gently sauté the diced vegetables and potatoes for about three minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let the stew simmer gently for about 15 minutes.
Add the frozen peas and the sausages. Let everything simmer for another five minutes until all ingredients are soft.
Remove the pot from the heat and stir in the chopped parsley. Let the stew cool down well and always check the temperature before serving.

Variations & Tips

Vegetarian option: Simply swap the sausages for diced smoked tofu.
Texture adjustment: For a thicker consistency, lightly mash some of the potatoes at the end of the cooking time.
Storage: The stew keeps in the fridge for two days. It also freezes very well.
Tip for parents: Adults can easily season their own portions at the table with salt, pepper, and a dollop of mustard.

Allergy & Safety Information

Celery is a common allergen and is included in the soup greens. Always introduce new foods one at a time and in small amounts.
For young children, it is helpful to cut sausages lengthwise first, then into half-moons. This reduces the risk of choking.
If you have any concerns about your child's diet, please talk to your pediatrician.

Nutritional Information

This stew provides valuable plant-based proteins and fiber from the peas. Potatoes offer complex carbohydrates for long-lasting energy. Fresh parsley contains vitamin C, which helps the body absorb nutrients effectively.

Preparation

Peel the potatoes and cut them into small, bite-sized cubes. Wash, peel, and finely dice the soup greens.

Heat the canola oil in a pot. Gently sauté the diced vegetables and potatoes for about three minutes.

Pour in the vegetable broth and bring to a boil. Reduce the heat and let the stew simmer gently for about 15 minutes.

Add the frozen peas and the sausages. Let everything simmer for another five minutes until all ingredients are soft.

Remove the pot from the heat and stir in the chopped parsley. Let the stew cool down well and always check the temperature before serving.

Variations & Tips

Vegetarian option: Simply swap the sausages for diced smoked tofu.

Texture adjustment: For a thicker consistency, lightly mash some of the potatoes at the end of the cooking time.

Storage: The stew keeps in the fridge for two days. It also freezes very well.

Tip for parents: Adults can easily season their own portions at the table with salt, pepper, and a dollop of mustard.

Allergy & Safety Information

Celery is a common allergen and is included in the soup greens. Always introduce new foods one at a time and in small amounts.

For young children, it is helpful to cut sausages lengthwise first, then into half-moons. This reduces the risk of choking.

If you have any concerns about your child's diet, please talk to your pediatrician.