I second the pureeing idea. I make "green soup" for myself every week or so in large quantities, then freeze and eat for breakfast daily, and sometimes lunch. :-) DD, 1 1/2, has gobbled it down with me before, but isn't currently going for it. If you add parsnips and/or carrots (I don't, because I'm dealing with candida) and make the soup thick, it becomes what I call "paleo porridge," and with some fats added after it's in the bowl (I'm lucky enough to be able to make raw butter sometimes), and some sea salt, it's just about the best thing ever, imho. It also helps to include a fair bit of "white" veggies in season: summer squash, cauliflower, etc. which gives it a smoother, sort of satiny texture. Also, one sweet bell pepper in the mix adds a really lovely taste dimension.
There's no way to tell there's stock in there, because it's just thick veggie puree. BTW, I'll use any kind of stock I have on hand - just throw some frozen cubes of it in the pot with the veggies - I've used duck stock (yum!), chicken, rabbit, whatever you got!