As you may have guessed from the incredibly witty (!) title, today’s recipe is for a VERY yummy sweet potato soup!
This recipe is a family favourite, because the perfect combination of herbs and spices give this soup a really unique flavour that we all enjoy. Our babies enjoyed this soup from as early as 6 months (they’ve always been adventurous eaters!), but it DOES contain both cauliflower and onion – either of which can give baby a little gas (or wind). If your bub has a sensitive tummy, then you may wish to wait until later in his first year to add this soup to his menu – OR you could simply leave them out (although, of course, the end result will not have as rich a flavour).
Adults may appreciate the addition of a little salt – although we find the blend of spices to provide ample seasoning!
Here’s what you’ll need
16 fl oz (2 cups) homemade or low sodium vegetable stock
1 medium sweet potato (cooked)
1/2 small onion, chopped
8oz (1 cup) cauliflower florets, chopped
pinch dried thyme
pinch ground allspice
pinch freshly ground black pepper
2 whole cloves
1 courgette (zucchini), diced.
Place the peeled, cooked sweet potato and 2 fl oz of the stock into a food processor and puree until smooth.
Pour the remaining stock into a saucepan and whisk in the sweet potato puree.
Bring to the boil, then reduce the heat to a simmer.
Add the thyme, allspice, cloves, freshly ground black pepper, chopped onion and cauliflower.
Simmer for 5 mins.
Add the courgette (zucchini) and continue to simmer until the veggies are tender (about 8-10 mins).
Remove from the heat and TAKE OUT THE CLOVES – (don’t forget to do this!).
Depending on the stage of development of your baby, you can either serve the soup at this point – or you can mash the vegetables to a smoother texture – or you can simply puree the entire soup until completely smooth!
If you and your baby enjoy this recipe, then we’d love to hear about it… just leave your comments below.Pin It