Today, I will share a baby soup recipe with you, and I call it the miracle recipe… 🙂
This recipe is very easy to make, gentle, and flavorful. It’s perfect for gradually introducing new tastes to your baby while educating their palate. You can adapt the recipe as you wish by adding spices, herbs (I love adding fresh parsley from 8 months onwards), or even mild soft cheese like Kiri or Vache qui rit.
In this recipe, we have 4 key vegetables:
Carrots: Full of vitamins, babies love them… it’s one of the first vegetables they try! Plus, it improves their digestive system 😉
Potatoes: A gentle starch that works well in any recipe. Bonus: It keeps baby’s intestines healthy!
Leeks: Very flavorful, rich in fiber and antioxidants. Its taste is similar to onions, perfect for introducing new flavors to baby’s palate.
Celery stalk: Also very flavorful and packed with vitamins. We can’t deprive baby of its benefits!
Clearly, these 4 vegetables are very important in baby’s diet. In these cold times, a good soup with these 4 vegetables will surely revitalize our little ones! Plus, it helps combat winter viral illnesses 😉
I want to emphasize that this recipe can be given as a soup or as a puree! You just need to use less cooking water when blending the vegetables at the end of the recipe and adjust the consistency to your liking.
You can give this soup to baby at ANY AGE, starting from 6 months! Don’t hesitate to prepare this soup for the whole family, you won’t regret it!
Here’s what you need to make this miracle soup recipe (carrot, potato, leek, and celery stalk) for baby (from 6 months, yields approximately 550ml of soup):
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- - 7 ounces (200g) of carrots (2 large carrots)
- - 3.5 ounces (100g) of leek (1 large leek white part)
- - 1.8 ounces (50g) of celery stalk (1 stalk)
- - 7 ounces (200g) of potatoes (2 large potatoes)
- - Water for steaming
- - 2 teaspoons of sunflower oil
Let’s start with the carrots. Wash, peel, and cut them into thin slices.
Place the carrot slices in a bowl.
Now, let’s move on to the leek. Cut off the green part (which is less digestible) and keep the white part of the leek. Remove the outer layer, then rinse it under water. Cut it into approximately 1cm thick rounds.
Place the leek rounds in the bowl with the carrot slices.
Next, the celery stalk: Remove the leaves, rinse it under water, and remove any stringy fibers on the surface. Don’t hesitate to break the celery into pieces so that the fibers come off while pulling gently.
Cut the celery stalk into small thick pieces. Place them in the bowl.
Lastly, the potatoes. Wash, peel, and cut them into thin slices. Place the potato slices in the bowl.
Add water to the bowl to wash the vegetable pieces thoroughly. Rinse them in multiple water baths, then steam them for 15 to 17 minutes. Let’s get started!
Once the vegetables are cooked, place them in a blender or use an immersion blender, which is perfect for soups! As mentioned earlier, you can turn this preparation into a puree, a smooth soup, or adjust the consistency as desired by adding the appropriate amount of cooking water for blending. Blend until smooth!
Before serving, add the sunflower oil (1 teaspoon per portion). It’s best to add the oil at the last moment.
I usually add a small portion of cream cheese to the preparation and sometimes even a bit of fresh parsley (from 8 months onwards). This soup is ideal for serving in the evening! If you want to add some meat, fish, or egg, it’s completely possible, but prefer to serve it for lunch so that the proteins can be well digested by baby during the afternoon and not disturb their sleep at night.
Our miracle soup baby recipe (carrot, potato, leek, and celery stalk, from 6 months) is now complete, and baby can enjoy it!
Bon appétit, baby! 😉
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