Carrot & Parsnip Soup and Baby Puree Combo Recipe

Carrot & Parsnip Soup and Baby Puree Combo Recipe

Carrot & Parsnip Soup and Baby Puree Combo Recipe

Carrot & Parsnip Soup and Baby Puree Combo

 

I

t’s comfort food season and there isn’t much healthier than a delicious soup. Now that B has started on solids, I’m taking on the challenge of making my own food at home. I’ve tried this carrot and parsnip soup and baby puree combo and it’s 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 an quick easy meal or snack. High fibre foods are great for relieving constipation in babies and you can introduce parsnips at around 6-8 months.

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.

 Ingredients 

Adults only

Ingredients

1 large onion

300g of carrots

300g of parsnips *

1 litre of vegetable stock

3 tablespoons of butter or coconut oil

Tablespoon of parsley and thyme. Or a few sprigs of fresh thyme and some chopped parsley. Stalks removed
Salt to season

* Set aside an extra 2 carrots and a parsnip if you want to make the baby puree, too.

You can steam, roast or boil your veggies – steaming retains the most flavour and nutrients. 

 

 

 Kitchen equipment 

I chose this recipe for its tasty simplicity and because I think that you’ll probably have all of what’s needed. If not, I’ve linked a variety of each piece of kit (including some quirky, individual bits),  that you can either get delivered or click and collect for free.

Knife, vegetable chopping board, vegetable peeler, brush to scrub the veg, large pan, frying pan, spoon to stir, colander to drain veg, hand blender or food processor, Jug for stock, steamer (if steaming the veg), roasting tray if roasting.

Method

  1. 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.
  2. 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.
  3. Chop and dice your onion
  4. Now melt your butter or oil in a frying pan on a medium heat
  5. 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)
  6. Now prepare your vegetable stock. I use a Knorr cube dissolved in 1 litre of boiled water
  7. 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
  8. Using your choice of blender, blend all the ingredients together.
  9. Throw in your herbs and season with a little bit of salt
  10.  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…

Carrot & Parsnip Soup Kitty

Carrot and parsnip baby puree 


Ingredients

2 carrots
1 Parsnip
A few tablespoons of freshly boiled water


Remember, no salt for babies! 

Method

  1. Peel, chop  and dice 1 parsnip if non-organic, clean and chop if organic
  2. Wash and slice 2 carrots
  3. Boil or Steam in a pan for 10-12 minutes,  or until tender
  4. Add a few spoons of water
  5. Puree using a hand blender or food processor.

Carrots and Parsnips make great baby first foods because they are so nutrient dense and packed full of fibre


Notes & Tips


  • You could add and cook up the carrots and parsnips with those used for the soup above (steps 1 and 2), but remember the rules – lose the salt for baby.
  • You can adjust the texture by adding a little more water, breastmilk or prepared formula milk.
  • Depending on your baby’s age, you can also experiment with other things, like adding butter beans, as per the recipe from the Ella’s Kitchen cookbook, The Purple One.
  • There is a good selection of affordable steamers on the IWOOT site if you don’t have one. And want one!
  • For storage, Boots have a great selection of Baby food storage containers for the freezer and I like  the BPA free baby food pots with lids,  so they can be used on the go (although we’re not quite there yet!).

Have you got any baby food or indeed soup recipes you’d like to share? Leave a link and we’ll check it out!

Kat x

le

 

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5 Comments

  • Katrina Adams
    1 year ago
    This looks delicious and really easy and healthy to make #nailedit
  • Sarah Mills
    1 year ago
    sounds lovely #nailedit
  • Lesley Bain
    1 year ago
    This sounds really nice. My daughter makes a lovely carrot and coriander soup that her baby is loving right now. He has only started on solids a couple of weeks but he has a great little appetite! #nailedit
  • Amanda Richardson
    1 year ago
    This looks delicious and easy to make too #nailedit
  • Emma Livesey
    1 year ago
    Looks delicious! #nailedit
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