ISO pureed soup recipes/ideas for toddler
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.
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.
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
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.
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
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.