My GoTo Vegetable Soup Recipe for Babies (9m+) and Toddlers
As mothers, we all know of that one magical concoction that is a sure hit with our babies. If it packs all healthy nutrients and is enjoyed by your little one, the feeling of accomplishment surpasses that of winning any jackpot in this world!
Today, I am sharing with you a recipe that has been tried, tested and passed by my daughter. Not to mention that my hubby and I enjoy the leftovers too! It is healthy and very versatile. I am going to take you through all the steps for a carrot soup, but the best part of this recipe is that you can follow the exact same step for most other veggies. My recommendations are carrots, peas, broccoli, potatoes, spinach, cauliflower, green beans, and sweet corn. The soups are rich and creamy and yummy. You can serve them as is, with baby cereal, or with cooked grains such as rice, daliya, upma, or oats. As you make the different soups, you will realize that the same recipe tastes different with different vegetables so no worry about your baby getting bored with the same preparation!
So, without much ado, let’s jump in.
- 1 cup chopped vegetable of your (or your baby’s) choice (veggies that go well with this recipe: carrots, peas, broccoli, potatoes, spinach, cauliflower, green beans, and sweet corn)
- 1 tsp butter (preferably, unsalted)
- 1 tbsp softened cream cheese or any other cheese that would melt easily (you can use shredded cheese also)
- Milk or water based on your preference and quantity depending on the consistency you want (A tip: If your baby’s dairy consumption is low, it is a good idea to use whole milk. If you are satisfied with the milk intake otherwise, but worried about veggies, then use water because water makes a lighter soup and your baby will end up having more of it)
- Salt according to taste (The cheese and butter give a natural salty flavor to the soup, so you might want to avoid salt all together. I do not use salt at all.)
- Black pepper according to taste (Again, this is optional.)
- Choose fresh (organic, if available) vegetables as far as possible. Wash thoroughly and cut into small pieces.
- Boil/Steam/Bake the cut veggies till they are soft. I usually boil them but with very little water.
- Drain the water and keep it aside for use in the soup if you plan to use water instead of milk.
- In a pan, melt the butter.
- Sauté the veggies in the butter for about 2-3 minutes. The veggies will become mushy in the process.
- Add softened cream cheese or any other equivalent cheese.
- Cook on a medium-low flame till the entire cheese has blended well with the veggies.
- Based on your preference, add milk or water, or a combination of both. Bring to a boil and cook on medium low flame for about 5-6 minutes. Add salt and black pepper according to taste.
- Switch off the flame and let the soup come to room temperature.
- Pour the contents in a blender and blend to get a creamy smooth texture.
Delicious soup is ready!
- Serve as is as a healthy snack option (as mentioned earlier, use water for a lighter version and milk for a more filling option).
- Mix with baby cereal or cooked and mashed rice, daliya, upma, oats for a healthy, wholesome meal.
- Thicken with mashed avocado for an extra nutrient punch.
Have you tried any vegetable soup for your baby?
Check out more soup recipes here
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