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
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
- 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…
