I’ve given you an award on my blog (which I’m sure you already have…): http://yummysmells.blogspot.com/2010/04/overdue-thank-you.html

And thank you Laryssa for the encouragement

To make the prep even easier, there are a few more options:
1. when you made the salmon, you can chop all the red pepper at the same time. use half for the salmon, save the rest (for this soup, salads, etc.)
2. when you buy red peppers, you can roast/grill them and keep them on hand. Lots of usages!
3. when you cut carrots, cut them in stick form, so that you can use them for dipping etc too. (or use these baby carrots).

I don’t have kids, so I can’t say much, but do you think if you make chickpea puree (hummus) first with cooked carrots and peppers in, feed your children this beautiful reddish hummus, then the next day, you can dilute it with broth and make it into a soup. If they say they hate it, you can say “Oh, it’s the same with the pretty hummus you ate last night.”
Whether kids like it or not, you’ll have two dishes with practically all at once.

What do you think?