Suitable from 6+ months
I love the simplicity of vegetable soup, you can also use up any leftover veg you have in the fridge so even better.
This recipe is also the ultimate comfort food for when your little one is feeling under the weather.
For a simple fun twist, why not use a shape cutter for the bread and make some stars to serve it with?
Country Vegetable Soup
Ingredients
3 diced carrots
2 medium sliced Maris Piper potatoes peeled and diced
3 stalks of celery diced
1 onion diced
50g frozen peas
50g sweetcorn
2 garlic cloves crushed
1 tsp oregano
1.5 litre vegetable or chicken stock (if under the age of 1 you can make your own salt free stock)
30ml milk of your choice (you could even use breast milk or formula!)
1tbs vegetable oil
Method
Heat the oil in a large saucepan on a medium high heat and add the onions until they start to become translucent, then add the carrots, sweetcorn, peas, celery, garlic and potatoes and sauté for around 5 minutes stirring regularly
Add the stock and oregano and bring the a simmer. Pop a lid on the top of the pan and reduce the temperature to a low heat and allow to simmer for around 20 minutes stirring occasionally
Once the vegetables are soft, use a stick blender and blend around half of the soup, still leaving lots of chunky vegetables. If your baby is under the age of 1 then feel free to blend the whole lot - if you're doing BLW just be wary of the size of the vegetables and make them extra chunky to avoid any choking hazards
Add the milk and give everything a good stir before leaving to cool before serving
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