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.