This delicious soup is a great way of packing lots of orange veggie goodness into your little ones. Full of vitamins, potassium, and beta-carotene Full image of Oscars hands holding the bowl. This is the perfect recipe for blw. Soup Lunch ideas for baby led weaning.

Amazing Orange Vegetable Soup

For the past few weeks I was struck down with the flu, none of this cold stuff, I got the proper flu. It completely wiped me out with zero energy to do anything but rest. Over the Christmas holidays I made tonnes of chicken stock and turkey bone broth so I have been living on vegetable soup. Let’s face it, to make a good soup you just need stock, roughly chopped veggies and a little time to let it cook. It’s a super easy and hearty, warming food that just always makes me feel better.

This is probably the most kid friendly soup I have ever tasted. It’s cheap, ridiculously delicious and an amazing way of getting so much goodness into the entire family.

Butternut Squash

To make your life really easy don’t even peel the butternut squash. Cut into 4 longways, deseed and then roast. Then just scrape off the skin and add to your soup.

Carrots

I never peel carrots because there is so much goodness directly under the skin. Just top and tail, wash and roughly chop.

Stock

I usually use a chicken stock in my soups and it is a great way to use the entire chicken up. Once your finished your Sunday roast, put the carcass into a slow cooker (or saucepan). Cover with water, then add 2 sticks of celery, 2 carrots, 1 onion all roughly chopped. I slow cook for around 6 hours, then drain and keep the liquid. Pour into a lunchbox and freeze until you are ready to make soup.

I’d love to hear your flu-fighting tips for getting more nourishment into your body. If you are looking for more soups you can find lots on my site here: Baby Led Feeding Soup Recipes.

Happy Thursday!

Aileen & my cute little Oscar xoxox

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 30 minutes
      • TOTAL TIME
      • 40 minutes
      • SERVES
      • 6 Adults and 6 Children

What goes in...

  • 2 regular onions
  • Drizzle rapeseed oil
  • 3 cloves garlic
  • 2 tbsp plain flour (or buckwheat flour)
  • 1.5ltr stock (I used chicken stock from our Sunday roast)
  • 1 butternut squash roasted
  • 1 large sweet potato
  • 4 large carrots
  • 1 tin coconut milk
  • 2 sprigs fresh thyme
  • Handful fresh parsley
  • Pepper to season
  • To serve
  • Sour cream or natural yogurt

How to make it...

  1. Roughly chop the onions and add to a large pot along with the drizzle of rapeseed oil. Fry over a medium heat until the onions start to turn translucent.
  2. Mince the garlic (or finely chop), add to a saucepan and cook for a further 2-3 minutes. Just make sure the garlic doesn’t brown or it will make the soup bitter.
  3. Add the flour and stir until it is fully mixed into the onions and garlic. Turn the heat to low then keep stirring well for a further 2 minutes.
  4. Pour in the stock and mix well.
  5. Roughly chop the roasted butternut squash, then peel and roughly chop the sweet potato and carrots and add to the pot along with the milk, herbs then finally add black pepper to season.
  6. Cook for about 25-30 minutes on a simmer until the vegetables are all soft. Don’t let the soup boil to keep in as much goodness as possible.
  7. Serve with a drizzle of sour cream or natural yogurt and top with a little freshly chopped parsley.

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