soup!

I love soup! So do most people so I thought I would collect some of my favourite soup recipes for you all. If I ever have veg in the fridge about to go off then I use it all up in a pot of soup and it freezes so well too! These are all fine from 6 months, some have spice in them which you can either leave out or reduce, you can blend it up really well then make it chunkier as baby gets older too. I’ve also included some fab add ons for soup that I love to make.

With regards to feeding baby soup it’s totally up to you how you do it, I usually feed it to him or give a pre loaded spoon. Recently though he has been able to feed himself fully so either I let him feed himself some then I’ll give him some so he actually eats part of it lol, or we have a spoon each! It really depends if you are fully BLW, are doing some spoon feeding or are doing purèes. Whatever you do I hope you and baby enjoy 🙂

 

veggie pasta soup

1 onion
2 carrots
1 or 2 potatoes
red lentils
2 veg or ham stock cubes
pasta of your choice

Chop/dice/slice all your veg to suit, if you want to blend it at the end then it doesn’t matter too much about size/shape.
Fry the onion in a soup pot in a little oil or butter then add the carrot (i grate the carrot) and stock (I make up 2 pints of stock with my 2 cubes but it depends what ones you get).
Add in the amount of potato you want (I usually dice it).
Add a couple tablespoons of lentils (depends how thick you want it) and some pasta.
Leave to simmer til everything is cooked through and add black pepper if you like 🙂 done!

 

parsnip soup

3 parsnips sliced
1 carrot sliced
1 finely chopped onion
1 celery sliced
1 clove of garlic sliced
500ml chicken stock
1/4 tspn thyme
a little grated fresh ginger
30g butter

Fry all the veg apart from the parsnips in the butter until soft.
Add in the garlic, ginger and thyme.
Add the parsnips and stock, bring the boil.
Once all cooked, blend and you can even add nutmeg or crème fraîche if you like. We sometimes add cooked rice before blending.

 

tomato soup

1 carrot grated
1 onion diced
1 garlic clove sliced
olive oil
1 chicken or veg stock cube
400g tin of plum tomatoes
3 large tomatoes
small bunch of basil
black pepper

Put the carrot, onion and garlic in a large pan with some olive oil and mix. Cook until the onions are golden.
Make up the stock and add to the pan with all the tomatoes and stir.
Reduce the heat and simmer for 10 mins.
Meanwhile pick the basil leaves.
Season and add basil then blend til smooth 🙂

 
 

 

grans veggie broth

3 potatoes
2 carrots
2 sticks of celery
1 parsnip
2 onions
1 leek
4oz broth mix
2oz red lentils
some diced bacon
1 1/2 pints of ham stock (we use 2 stock cubes)

Peel/dice/slice all the veg.
Fry it all in a little butter to soften.
Add the stock, bacon and broth/lentils.
We cooked this in the slow cooker for 3/4 hours or you can do it on the hob til everything is soft.
Blend if you like, in the picture it is blended slightly.

 

spiced pumpkin soup

roast pumpkin (about 500g)
1 pint chicken stock
1 diced potato
1 diced carrot
1 diced onion
1 sliced celery

Fry all the veg apart from the pumpkin in a little butter/olive oil to soften.
Add the pumpkin and stock.
Simmer til all soft then blend.
Add water if need be to thin it more.

(I roast it in garlic olive oil with a tiny bit of cayenne pepper and ground cumin)

 
 

cauliflower, parsnip and potato soup

half a cauliflower
2 parsnips
1 big potato
1 onion
a little ground cumin seeds
corriander
3 garlic cloves
pepper
a little tumeric
2 chicken stock cubes

Slice/dice the veg.
Soften the veg in butter.
Add the spices then add the stock and simmer til cooked.
Blend then serve 🙂

 

 

lentil soup

2 big carrots
2 potatoes
2 onions
1 large leek
3oz red lentils
3oz split yellow peas
2oz green lentils soaked
3 ham stock cubes
black pepper

Peel and slice all the veg.
Fry the onions in butter then add rest of veg for about 10 mins.
Make up stock and add with the lentils and simmer until it is all cooked.
Season.
Blend if you like and serve 🙂

 
 

butternut squash soup

1 onion
2 garlic cloves
500g butternut squash
100g red lentils
400g can chopped tomatoes
1 litre vegatable stock

Slice/dice all the veg.
Cook onion in a little oil til soft then add the garlic and butternut squash, cover and cook for 2-3 minutes.
Add the lentils, tomatoes, stock and season. Bring to the boil and simmer til everything is cooked.
Blend the soup and serve 🙂

homemade croutons

Cut a piece of bread into little squares.
Heat up some oil in a pan, I like to use garlic oil or you can use normal oil but season the bread before hand.
Put the bread in the pan and fry on each side til golden.
Sit on some kitchen towel to cool then add to your soup!
 

crispy bacon bits

Fry rashers of bacon until really crispy.
Sit on some kitchen towel to cool slightly.
Slice up or crumble then add to soup!
 

natural yoghurt or crème fraîche is also fab in some soups!



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