Homemade Vegetable Cream Soup for Babies( 9 to 12 Months Old)

3 Easy Homemade Vegetable Cream Soups For your 9 to 12 months old

These 3 Homemade Vegetable Cream soup recipes are very easy to make and ensures that your little member of the family gets all the nutrients they need as well as enjoying the fresh taste of vegetables.Get inspired from these simple ingredients and introduce your little one to the different flavors of nature. Note: all vegetables in this recipe must be properly washed.

 

Carrot and Potato Cream soup

INGREDIENTS:

2 Chopped Carrots (1 Cup)                                                                                                              1 Diced Small Potato (½ Cups)                                                                                                    Chopped Onion (¼ Cup)                                                                                                           1 Teaspoon Olive Oil                                                                                                       Chicken or Beef Stock (1 Cup)

DIRECTIONS:

1. Put the olive oil and onion in a small pot and heat over medium heat.                   2. Sauté onion 3–4 minutes then add carrot and potato.                                                                          3. Add stock and bring to a boil, then simmer for 20–25 minutes or until vegetables are soft.                                                                                                            4. Allow to cool then purée in a blender.

 

Zucchini Cream Soup                                                                                                                                                                                  

INGREDIENTS:

2 Peeled and Chopped zucchini (2 Cups)                                                                 Chopped Onion (¼ Cup)                                                                                                            1 Teaspoon Olive Oil                                                                                                       Chicken or Beef Stock (1 Cup)

DIRECTIONS:

1 .Put olive oil and onion in a small pot over medium heat.                                     2. Sauté onion 3–4 minutes then add Zucchini.                                                        3. Add stock and bring to a boil,then simmer for 15–20 minutes or until Zucchini is soft.                                                                                                              4. Allow to cool then purée in a blender using just half of the liquid as zucchini releases a lot of water when cooked.

 

Cauliflower and Potato Cream Soup  

INGREDIENTS:

Chopped Cauliflower (2 Cups,which is about 250 grams)                               1 Diced Small Potato (½ Cup)                                                                                             Chopped Onion (¼ Cup)                                                                                                  1 Teaspoon Olive Oil                                                                                                   Chicken or Beef Stock (1¼ Cup)

DIRECTIONS:

1. In a small pot heat the olive oil on medium heat.                                                    2. Add onion and sauté until it starts sweating (3–4 minutes)                              3. Add cauliflower and potato and stir for about a minute or two.                                      4. Add the stock and bring everything to a boil then turn the heat down and simmer for 20–25 minutes.                                                                                      5. Allow to cool and purée in blender until creamy.