Healthy Soup for Babies

Elena Butuc

It used to be Sofia's soup, now it's Maria's. It's suitable for babies or people who follow strict diets. This is dedicated to my little girls, Ana-Sofia and Maria-Cristina, instead of the festive cake :)

Maybe it will be useful for other moms, too. I keep receiving requests for children recipes and I find this one the most important and most basic.

I don't follow a particular diet regarding food diversification. I take into account the doctors' recommendations but I do many things intuitively, combining the classical with the natural diversification, which means adapting the child's food to the family diet (provided that it's correct and healthy).

What you see in the pictures is suitable for 7-8 months already. As with any classic diversification, start with 1-2 root vegetables and slowly, slowly introduce them all. I always try to make soup with at least 3-4 kinds of vegetables, definitely one dill or parsley sprig and one drop of good oil. When the cereal stages start, I add to the soup one teaspoon of oatmeal, buckwheat etc, later, the meat and egg yolk.

In steps 1-2 you see the vegetables I've combined here as an example. Try to accustom children to the taste of all the vegetables and when we move on to the next stage you may no longer have problems with the acceptance of tastes in certain foods.

I really liked the idea of adding oatmeal. Not only is it good for nutrition but it also gives the soup a much creamier and more pleasant consistency. Buckwheat gives the soup a perfect aroma, it's among the children's favorites.

So, take the soup as an example and adapt it to your tastes, needs and period in diversification. Soon, you won't need the blender anymore. Since 9-10 months, I smashed it with the fork, and now Maria chews with her 6 teeth and we don't have problems with eating food pieces or solid foods.

The next stage is the regular soup, which I adapt for all the family members. As an example, find on the site Soup with Buckwheat or Soup with chicken, rice and vegetables.

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Ingredients

Metric US

●

Any vegetables

4 pieces

find possible combinations in steps 1-2

●

Sunflower oil

1 tsp

cold pressed, unfiltered or olive, corn, grape seeds etc.

●

Fresh parsley

1 piece

or one sprig of dill

●

Oat flakes

1 tsp

or buckwheat - according to your diversification scheme

Step by step

Step 1

Here we have:

- carrot, onion, parsley root, broccoli, one bean pod, zucchini, celery root and one sprig of parsley.

Step 2

Here's another combination:

- potato, onion, carrot, frozen green peas (from my mother's garden), green bell pepper and frozen spinach (I froze it).

In general, I noticed that zucchini makes the soup tastier and the oatmeal makes it creamier.

Beetroot, parsnip, cauliflower etc. are also very good options.

Step 3

Now that we've picked the vegetables that we are allowed to use, we can start making the soup.

Cut them all into slightly larger pieces. Place in a small saucepan, add the green parsley as well.

Step 4

We add oatmeal (I buy whole flakes from BIO district).

Step 5

Pour enough water to cover the vegetables well and add a little oil.

Step 6

Place the pan over heat. When it starts to boil, turn the heat to low and cook for about one hour.

There were days when I let the soup boil for two hours, because I would take the baby and forget about it. That's why it's important to keep the heat low, so you don't end up burning the vegetables :)