Soup for Little 'Souper' Heros
This soup is so hearty it will warm your little baby right down to their toes. Its jam packed with iron & vitamin C and perfect for baby led weaning hands.
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion diced
- 6 cloves garlic crushed
- 2 tablespoons plain or buckwheat flour
- 1 litre of water or/homemade chicken stock/homemade bone broth/homemade vegetable stock
- 1 medium head of broccoli washed and roughly chopped
- 2 cups frozen peas
- 2 sticks celery washed and roughly chopped
- 1 bunch of kale stems removed and leaves roughly chopped
- 1 cup packed with spinach leaves rough chopped
- 1 bunch fresh parsley
- ½ teaspoon cumin
- Pepper to season
- 2 tablespoons natural yogurt
- Extra parsley to serve
- 1 bunch chives Small
- 2 cloves garlic finely sliced and roasted for 10 mins see note below
Method
- Heat oil in a saucepan over a medium heat. Add the onion and fry until it becomes translucent then add the garlic and cook for a further 2 mins until it is soft but not browned.Spoon the flour into the onion and garlic to stir well to make a roux. It should become a thick paste. Slowly stir in the stock or water stirring well as you do to prevent lumps forming. I like to add about 1/2 a cup full at a time, stir well then add another.Add the broccoli, peas and celery and cover the pot with a lid. Bring to the bubble and then turn to a very low simmer for 12 minutes until the broccoli is soft. Take off the heat!Stir in the kale, spinach, parsley and cumin and season with a little pepper. Then using a stick blender blend until the soup is smooth and creamy. I wanted mine really, super smooth so after stick blending I transferred to the nutribullet and blended in batches until it was extra smooth.To serve, heat to just the right temperature over a low heat. Spoon into a bowl and dollop a little natural yogurt on top, sprinkle on some extra parsley and chives and sprinkle over some roasted garlic.
- To roast the garlic slivers – peel and thinly slice the garlic. Place on some parchment paper and place into an oven pre-heated to 160ºC for 10-12 minutes until it starts to just turn brown but is still soft (its a fine line between this point and burning so you have to watch it). Remove from the oven and leave to cool fully. Chop the garlic up and sprinkle over soup for some extra fancy yumminess!
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Recipe Notes & Tips
Soup freezes really well. To portion out for little ones, spoon into a mini muffin tin. It's the perfect size for a baby portion. Once all the compartments are full, cover the tray with cling film and freeze until solid (about 4 hours). Rub a warm cloth under the tray and the soup portions should pop out. Immediately add to a freezer bag, label and freeze. The soup should defrost in less than 30 minutes at room temperature and can be reheated in the microwave in less than 1 minute. Stir well and ensure it is warm the whole way though and not too hot for little mouths.