Today’s recipe is for a delicate soup to help you include peas in your baby’s diet in a whole new way!
Peas are very nutritious – just bursting with vitamins B and C. In this recipe we’ve paired them with a dollop of natural yogurt, which brings not only a nice boost of calcium but also a delicious creaminess to the dish.
This is also a nice, easy dish to prepare, requiring very little time to produce tasty results and using frozen peas, which are real time-savers but still full of goodness.
This recipe produces enough soup for baby, mummy and daddy too!
To Make Baby’s Vitamin Rich Pea and Tarragon Soup You Will Need…
1 12oz pack of frozen peas
4 scallions (also known as green onions or spring onions), chopped*
extra virgin olive oil
1 1/3 cups (around 11 fl oz) low sodium or homemade chicken stock (or use vegetable stock if you wish to keep the dish vegetarian)
1/2 tsp dried tarragon, or to taste
blob of natural yogurt
pinch of freshly ground black pepper (optional)
*You can omit the scallions if you prefer – however, we like to use them as they add a more robust flavour to the soup.
Heat a little olive oil in a small saucepan and add the chopped scallions.
Cook, stirring, for a few minutes until softened and beginning to turn golden.
Add the frozen peas, stock, tarragon and black pepper (if using) and bring to the boil.
Lower the heat and cook for 10 minutes.
Cool for 10 minutes, then transfer to a food processor and blend thoroughly, adding more stock if you wish, to create the perfect texture for your baby.
Pour into a bowl and add a blob of yogurt, then serve immediately.
Easy peas-y!
Vitamin Rich Pea and Tarragon Soup
This delicate soup helps you include peas in your baby's diet in a whole new way, with a smooth texture and unique flavor your baby will love
Ingredients
- 12 oz pack of frozen peas
- 4 scallions (also known as green onions or spring onions), chopped
- extra virgin olive oil
- 1 1/3 cups (around 11 fl oz) low sodium or homemade chicken stock (or use vegetable stock if you wish to keep the dish vegetarian)
- 1/2 tsp dried tarragon, or to taste
- blob of natural yogurt
- pinch of freshly ground black pepper (optional)
Instructions
- Heat a little olive oil in a small saucepan and add the chopped scallions.
- Cook, stirring, for a few minutes until softened and beginning to turn golden.
- Add the frozen peas, stock, tarragon and black pepper (if using) and bring to the boil.
- Lower the heat and cook for 10 minutes.
- Cool for 10 minutes, then transfer to a food processor and blend thoroughly, adding more stock if you wish, to create the perfect texture for your baby.
- Pour into a bowl and add a blob of yogurt, then serve immediately.
- Easy peas-y!
Notes
You can omit the scallions if you prefer – however, we like to use them as they add a more robust flavour to the soup.
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Ronna Yamashita
Saturday 9th of March 2013
I want to make this for my baby until he's first year.
Hania Ahsan
Thursday 7th of March 2013
Ara Kamra chk this it has some really good recipes