I made this a while back with some frozen veg cubes after having been inspired by European styled hearty vegetable soups that my mother-in-law loves to make. While she uses vegetable stock, I decided to dig into my freezer stash of purees since I was short of time (rushing back from work, etc) and made it creamier than the adult version by adding in fresh milk. Croutons gave it that little bit of texture plus made it seem all the more “grown-up”! Verdict? Eva loved them – the sweetness of the vegetable, the creamy texture of the soup coupled with the yummy croutons were simply delicious! Plus it’s quick to put together! Feel free to try this with other veg combinations (leek, carrots, potato, pumpkin, sweet potato, zucchini, etc).
Broccoli, sweet corn and potato soup with wholemeal croutons
SUITABLE FOR
Babies above 9 months or toddlersIngredients
Vegetable (in this case, broccoli, sweet corn and potato)
Fresh milk
Some bread (wholemeal is preferred)
Butter (for the bread)Method
- Peel, wash and cube the vegetables before steaming them for at least 10 minutes. Puree and use the leftover water (from steaming) if needed. Retain a good three to four tablespoons of puree (depends on how much your kiddo eats) for the soup and store the rest in the freezer for future use. If you’re using puree from the freezer/fridge, reheat using a microwave.
- Add about 50ml of fresh milk (or more/less, depending on how liquidy you’d like the soup to be).
- Toast some bread and spread on some butter for added flavour and once done, tear them into bite size or cube them, whichever is easier for you.
- Add the croutons into the soup and mix before serving it to your kiddo.
STORAGE NOTES
I would make extra cubes of vegetable puree for storage and only assemble the rest (milk, croutons) when I need to make this dish as it’s quick to put together.
