Cooking and nutrition: Soup

Exploring vegetables, where they come from and how they can be prepared for cooking by designing and making a class soup.

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Lessons

Lesson 1: Fantastic fruits and vegetables

Lesson 2: Pumpkin soup

Lesson 3: Designing soup

Lesson 4: Fine motor skills

Lesson 5: Making soup

Lesson 6: Designing soup packaging

Equipment list

Equipment needed across all lessons in this unit.

This list does not include equipment which is usually readily available in the classroom (e.g pencils, A4 paper etc)

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Full equipment list for the subject

Quantities marked × will update. Items without quantities are unaffected

  • Whole and pre-chopped fruits and vegetables (bananas, apples, tomatoes, cucumbers, oranges, spinach, radishes, peas etc.)
  • Chopping boards ×8
  • Several whole pumpkins
  • Tuff tray
  • Scoops
  • Spoons ×8
  • Containers
  • Playdough
  • Plastic or child-safe metal knives Use child-safe knives; adult cutting knife for adult use only. ×30
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