Plan what to cook with your child and have her help you make the list of ingredients to buy at the market. This is a great way to practice spelling, writing and organizational skills.
Go shopping with the child and let him pay for the items. This may take a bit longer, but allows him the chance to practice counting money.
Take the opportunity to discuss safety and handwashing. A short lesson in using a peeler, knife or other kitchen tool will decrease the likelihood of an accident. Emphasize the importance of handwashing as a way to prevent bacteria-related illness.
Measure 12 cups of hot water and pour into your crock pot. Set the crock pot on high if you want the soup ready in three to four hours, or set it on low if you plan to cook it for six to eight hours or overnight.
Add 3 tbsp. broth paste to the water. Stir.
Peel five carrots. Wash three stalks of celery. Chop one onion. Break the carrots and celery in half or thirds and put into pot. Size does not matter because you will be pureeing the soup later. Add onion.
Add four quick shakes of liquid smoke and 3/4 tbsp. all-purpose seasoning.
Put the lid on the crock pot and cook until the vegetables are soft and the peas are cooked. Puree with a stick blender until smooth.
Freeze two ripe bananas ahead of time. Peeling and slicing them before freezing will make the next steps easier.
Pour 16 oz. vanilla almond milk into a blender. Add 6 tbsp. chocolate syrup and the frozen sliced bananas.
Blend on high until the mixture begins to thicken.
Pour into two glasses and top with non-dairy whipped topping, if desired.