It's comfort food season and there isn't much healthier than a delicious soup. Now that B has started on solids, I prefer to make my own food at home. I've tried this soup with lots of people and it's always a hit.
It really is a chop, cook, blend and enjoy! But, I've added a bit more detail, just for you.
This recipe uses only 3 main ingredients and will give you 4-6 servings of delicious soup (4 in our house!) and up to 8 cubes of Baby puree. All of which can be frozen and reheated as a quick easy meal or snack.
I can't stress enough not to add any salt to the baby puree. So, if you're using leftover cooked veg, start at step 3 and only use it for the baby puree if it has not been cooked with or had any salt added at all.
- Using water to scrub, dry, peel and dice the parsnips and scrub, dry, slice the carrots. The carrots are sliced because the greater the surface area and the less that's peeled away, the more of the nutrients they retain.
- You can steam, roast or boil your veggies - steaming retains the most flavour and nutrients. To boil: Put in a pan, cover with boiled water. Keep them on a medium heat and set your timer for about 12 minutes. To Steam: Place in steamer according to type. To roast: Preheat oven to 220 degrees celsius. Place veg in one layer in a roasting pan with some oil and a bit of salt to season. They will take approx 40 mins depending on thickness.
- Chop and dice your onion
- Now melt your butter or oil in a frying pan on a medium heat
- Throw in your onions, which will need about 4 minutes to soften up (just give them a little stir to ensure they don't burn)
- Now prepare your vegetable stock. I use a Knorr cube dissolved in 1 litre of boiled water
- Drain the carrots and parsnips in the colander and add along with the onions and stock back to the large pan until the water starts bubbling
- Using your choice of blender, blend all the ingredients together.
- Throw in your herbs and season with a little bit of salt
- Transfer your blended ingredients back to pan and leave to simmer on a low heat and set your timer for 30 minutes. Add a little water if needed as you go along.
This is the point where I rinse off and wash or load the dishwasher with the chopping board, knife etc., and then get on with the baby puree...
A few tablespoons of freshly boiled water
- Peel, chop and dice 1 parsnip if non-organic, clean and chop if organic
- Wash and slice 2 carrots
- Boil or Steam in a pan for 10-12 minutes, or until tender
- Add a few spoons of water
- Puree using a hand blender or food processor.
Have you got any baby food or indeed soup recipes you'd like to share? Leave a link and we'll check it out!