Wholesome and natural soup recipes, among 200 recipes and purees for baby, are also the focus of the new book The Best Homemade Baby Food on the Planet by Karin Knight and Tina Ruggiero. Knight and Ruggiero provide simple and delicious recipes - starting with the basic Lovely Little Pasta Soup for a nine-month-old to the Awesome Asparagus Soup for the developing palate of a 17-month-old. Knight and Ruggiero also provide details on how to cook the soups, which ones are best for freezing, and their nutritional facts. In addition to the soups, the book includes the tools that you will need, food items for a healthy pantry, the safest way to freeze baby food and a step-by-step age guide including what solid foods try out. As a premier for wholesome and nutritious foods, this is a great guide to get your little one on the right track towards healthy and flavorful (soup) eating.
Soup Recipes for Baby and Toddler - Soups from The Best Homemade Baby Food on the Planet
1. Lovely Little Pasta Soup - Designed for a Nine-Month-Old Baby
1 1/2 cups low-sodium chicken broth
1 tablespoons uncooked pastina
Stovetop Method: Bring broth to a gentle boil and add pastina. Cook, stirring frequently, 7 or 8 minutes or until pastina is cooked. Serve warm.
This recipe, covered tightly, will last for 2 to 3 days in the refrigerator. To reheat, just add water.
2. Chicken Soup and ABC Pasta - Designed for a 12 to 17-Month-Old Baby
1/4 cup cooked alphabet pasta
1/4 cup mixed or frozen vegetables, carrots, corn, peas or green beans
1/4 cup potatoes
1 cup low-sodium chicken broth
1/3 cup cooked chicken
Cook pasta according to package directions. Dice vegetables. Peel, wash, cook, and cut potatoes into small pieces. Combine all ingredients in a mircowave-safe bowl. Mircowave for 90 seconds or until warm.
3. Awesome Asparagus Soup - Designed for a 12 to 17-Month-Old Baby (great for freezing)
11/2 pounds fresh asparagus
3 cans nonfat chicken broth or 4 cups homemade
1/4 cup olive oil
1/2 cup chopped onion
1 cup chopped well-washed leeks, white part only (about 2)
1/2 cup chopped celery
1 baking potato, peeled and cubed
1 tablespoon fresh lemon juice
Salt (to taste)
Stovetop Method: Snap off asparagus tips and save. Place stalks only in saucepan with 3 cups chicken broth. Bring to a boil, cover and reduce and simmer for 45 minutes. Drain and save broth. Discard the stalks.
Add oil to a large, heavy-bottomed pot. Add onion, leeks, celery, potato, and asparagus tips. Cover and cook for 40 minutes or until vegetables are soft. Add a little broth, if needed. When done add lemon juice. Blend in two batches, along with broth. Return the soup to the saucepan, add salt to taste, and reheat. Thin soup to desired consistency by adding additional broth.
To read more soup recipes like Broccoli-Cheddar Soup, Super Quick Cup-of-Noodle Soup and Wonderful White Bean Soup and over 200 recipe ideas, check out http://www.homemadebabyfood.net/.