The weather is starting to turn cold here and that gets me thinking about soups (and finding the perfect down jacket, but that is an entirely different blog: http://www.garancedore.fr/en/) so back to food. Soups are the perfect family food; either they are pureed and baby can eat them or the ingredients are cooked tender and baby can eat them so no extra work for the cook - yeah! Below are some of my favorites:
6 months and older
Potato Leek Soup (from Dandelion Organic Delivery http://www.dandelionorganic.com/)
serves 4 to 6
Bailey doesn't like cream so this a delicious alternative to a creamy potato soup that she loves and requests!
2 large leeks, cut lengthwise, separate, clean; use only the white and pale green parts, chop
2 T unsalted butter
2 cups water
2 cups broth
2 lbs potatoes, peeled, diced into 1/2 pieces
Marjarom - dash
Cook leeks in butter in a medium-sized sauce pan. Cover pan, cook on low heat for 10 minutes, checking often. Do not brown leeks - this will give them a burnt taste.
Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjarom to serve. For baby, reserve some of the pureed half to serve and for the adults, add a dash of tabasco, some salt and pepper.
7 to 9 months
Roasted Fall Vegetable Soup (from Everday Food Magazine)
You can serve the veggies as a side dish without pureeing them and then puree the leftovers for soup another night as well.
9 to 12 months
Chunky Turkey Vegetable Soup (from Everday Food Magazine)
I use whatever leftover poulty I have, if not, I throw in a half of a can of kidney beans, you could also use quinoa for protein.