Here is a great baby soup recipe for both warming and filling your baby's tummy. Although not the most attractive of vegetables, root vegetables are generally popular with babies and small children due to their natural sugar content.
The lentils in this recipe add both flavour and protein, making this a well-balanced meal on its own. Root vegetables are packed with sugars, starches and other carbohydrates, making them ideal ingredients to include in baby soup recipes. The more they cook, the more of their sweetness that comes out into the dish.
You can substitute the vegetables in the recipe below for any other root vegetables of your choosing. Be creative and follow your baby's taste buds! And feel free to add more liquid and puree to a smoother texture for smaller babies, whilst making the soup thicker and chunkier for older babies and toddlers.
This recipe yields 6 servings and is suitable for freezing.
Oil for frying
100g onion, peeled and chopped
360g (about 6 medium) potatoes, washed and peeled
Dice 1 (60g) potato into cubes
150g (about 6 medium) carrots, washed and peeled
Slice 1 (25g) carrot
700ml homemade vegetable stock
115g red lentils, rinsed until water runs clear
1/2 tsp dried mixed herbs
100g turnip, washed and peeled
2 Tbsp tomato puree
35g trimmed and chopped leek