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ISO pureed soup recipes/ideas for toddler

hi hounds,

hoping you can help me out.

my toddler has decided to go on a vegetable strike. HOWEVER, he will happily eat smooth soups. so, i'm on the hunt to find pureed soup recipes and am hoping you can share some ideas with me.

ALSO, my little guy is on the VERY SKINNY side so i'm also looking for CREAMY, pureed vegetable soups.

TYVMIA!

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  1. almost any veg can be steamed and then pureed with stock/butter/cream.

    carrots, broccoli, cauliflower, red peppers, zucchini. depending on his palate, you can add ginger, a bit of orange juice, don't be afraid to use salt to make the flavor pop.

    will he have cold soups? cukes work well for that, although am thinking gazpacho might be too much for him?

    you can also steam/roast these same veggies and puree them with some of the cooking water and then tahini, olive oil or peanut butter to make dips.

    1. here are three of my favorites:

      roasted sweet potato soup

      2.5 pounds sweet potatoes
      1 pound onions
      1 bulb fennel
      6-8 cloves garlic
      2 granny smith apples
      olive oil, salt, pepper
      4 cups chicken or veggie stock

      peel, core, chop veggies. toss with olive oil, salt and pepper. roast @ 500-degrees for 30 minutes. transfer to soup pot and cover with stock bring to boil and reduce heat. simmer 15 minutes, then puree.

      roasted tomato fennel soup

      3 packages cherry or grape tomatoes
      1 bulb fennel, chopped
      2 medium onions, peeled and quartered
      6-8 cloves garlic, peeled
      olive, salt, pepper
      4 cups stock
      2 sprigs rosemary
      parm rind

      toss tomatoes, fennel, onions, garlic with olive oil, salt, pepper. roast @ 500-degree for 30 minutes. transfer to soup pot, add rosemary and parm rind. cover with stock. bring to boil, then reduce heat. simmer for 20 minutes. remove rosemary sprigs and parm rind before pureeing.

      cauliflower soup:

      3 tablespoons olive oil, or bacon fat
      celery or fennel stalks, chopped to yield 3/4 cup
      1 medium onion, chopped
      kosher salt and freshly ground pepper
      2 cloves garlic, coarsely chopped
      4 cups low-sodium chicken or vegetable broth
      2 bay leaves
      1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces

      in a large saucepan heat oil over medium-high heat. add the chopped fennel and onion, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, bay leaves and cauliflower. bring the mixture to a boil. reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes

      1. How about an avocado soup or smoothie...very good brain food!

        11 Replies
        1. re: LaLa

          We liked avocado-pear puree. Smooth and sweet and high in fat.

          ~TDQ

          1. re: The Dairy Queen

            yummy ... my little guy loves avocados ... he just eats them in chunks. i've never thought of pureeing it into a soup.

            do you have a 'recipe'?

                1. re: The Dairy Queen

                  hey tdq ... do you ever make the pear/avocado puree ahead of time? i'm wondering if i could make it the night before and serve it for breakfast.

                  1. re: lilaki

                    Yes, no problem, but you have to be careful there's no air in the container so the avocado doesn't turn brown. It's actually a little nice chilled. But, really, you can do it in a flash IN the container with an immersion blender easily enough in the morning so you don't have to worry about browning.

                    ~TDQ

                    1. re: The Dairy Queen

                      actually, the pear will oxidize and go brown also. a bit of citrus juice will help, as will a layer of plastic wrap directly over the puree.

                      1. re: hotoynoodle

                        omg ... made this last night ... DELISH! had to make sure i saved some for the little guy! :)

                        also, i put plastic wrap right over the puree and then snapped on a very tight fitting tupperware lid ... no problems with oxidization.

                        1. re: lilaki

                          Better than you'd think, right?

                          Yes, that plastic wrap trick works.

                          Not that you'd feed this to a toddler, but google around for avocado chocolate "mousse" recipes. Again, better than you'd think!

                          ~TDQ

                          1. re: The Dairy Queen

                            TOTALLY! i had to exercise some serious restraint after i tasted it!!

                            1. re: lilaki

                              i made avocado-mango puree today ... DELISH. happy to have a new offering at breakfast/snack. thanks!!

        2. hi everyone,

          thanks for the suggestions ... i will start experimenting in the kitchen this weekend!

          if i add cream into a soup, can i freeze it?

          6 Replies
          1. re: lilaki

            cream-based products won't reheat all that well. it may break and look gross -- especially to a kid, lol.

            but you can freeze the veggie puree.

            you can also use coconut milk/cream (NOT the sweetened kind) as a non-dairy fat-source.

            1. re: hotoynoodle

              this is genius!

              if i replaced the cream with coconut milk, could i freeze it?

              1. re: lilaki

                Its really easy to just stir some cream in at the end of reheating it. Also, using homemade chicken stock as the liquid to cook the veggies would add some calories and nutrition.

                1. re: weezieduzzit

                  can i use coconut milk? or do i need coconut cream? (i have a can of coconut milk in the cupboard).

                  1. re: lilaki

                    coconut milk will work just fine. just make sure it's not the sweetened stuff,like coco lopez, that would be used for pina coladas.

                  2. re: weezieduzzit

                    Adding cream at the end is what I do and when planning on freezing a batch I often plan on this- same with cheese in soups

            2. Zucchini is a pretty mild veggie, so it could work for your kiddo. I would probably decrease the onion and garlic for his younger taste buds though. Also, because you said he is on the skinny side, I might add some parm cheese.

              http://www.epicurious.com/recipes/foo...