Healthy Carrot and Courgette Soup Recipe For BLW
Table of Contents
Vegan Courgette Soup
Vegan courgette soup is an excellent choice for babies from six months old due to its smooth texture and mild flavour, making it easy for little ones to digest. As a main ingredient courgettes are a nutritious food that are naturally soft and packed with essential vitamins and minerals, such as Vitamin C and potassium, which are a great option for a baby's growth and development.
The soup can be prepared without any added salt, ensuring that it maintains a healthy profile suitable for infants, who should avoid excess salt.
This wholesome dish can be easily customised with other vegetables or herbs, introducing babies to a variety of tastes while ensuring they receive a nutritious start to their eating journey.
Vegetable Soup For Babies
Vegetable soup is a really fun way to serve lunch or dinner that can be enjoyed all year round by both babies for baby-led weaning , older children and the whole family. Packed with a variety of vitamins, minerals, and fibre, it provides essential nutrients that support healthy growth and development.
The versatility of vegetable soup allows for the incorporation of seasonal produce, ensuring a fresh and delicious meal irrespective of the time of year. its gentle texture can be easily adapted for little ones, making it a comforting choice for all ages while encouraging healthy eating habits.
Ingredient information
Leek - I have used a leek but you could use a red or white onion if you did not have a leek, it is up to you. I find leeks have lots of flavour in soups, so works really well within this recipe.
Courgette - Courgette in a soup is so tasty and such a good idea if your little one does not like to eat it with a meal. The courgette gets blitzed into the soup which is great!
Carrot - Carrot adds sweetness and flavour to the soup which is great. You could use purple, yellow or orange carrots!
Celery - Celery adds flavour to the soup alongside the carrot and leek. Another great veggie to add into the soup if your little one does not usually like to eat it.
Olive oil - You could add unsalted butter instead of olive oil for babies that can eat dairy. Coconut oil would work well too for non dairy babies from 6 months of age.
Garlic - I have used garlic granules for convenience and speed but you could use a clove of fresh grated or crushed garlic.
Ginger - I have added a little ground ginger but you could leave this step out if you prefer.
Cumin - This is a great mild spice to use for babies and toddlers, you only need a little and it is a simple way to use for lots of dishes.
Coriander - Another yummy spice that pairs really well with cumin, garlic and ginger.
Red lentils - I have added red lentils for added protein, the soup works well if you left the lentils out too, it is up to you. The lentils make the soup more of a complete meal.
Veggie stock cube - I have used a zero salt stock cube, these are great to use for baby in recipes to add flavour without the salt.
Serving suggestion
The creamy soup would be great served with bread fingers or toast fingers, you could butter slightly with unsalted butter or leave them without the butter, a great way to introduce finger foods to baby.
You could add in a little milk or plain Greek yogurt, an easy way to add creaminess to the soup recipe.
This soup makes a big batch which is great if you need to portion to store in the freezer.
Other soup recipes you may like: Roasted tomato soup, Pumpkin soup or Leek broccoli and potato soup.
Storage instructions
The carrot and courgette soup can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the carrot and courgette soup, you will need to make sure that the soup has cooled down before transferring to either a freezer bag (carefully) or airtight container. Ensure that the bag and airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the carrot and courgette soup, leave in the fridge overnight and make sure that it is fully defrosted, before re heating.
To reheat, place the defrosted soup in a saucepan and reheat on a medium heat for 15 minutes.
Once the soup has been defrosted you will not be able to reheat or re freeze.
Equipment used to help with this recipe
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Nutri bullet - I have found a blender to be an invaluable tool in the preparation of many of my baby led weaning recipes.
Recipe | Healthy Carrot and Courgette Soup Recipe For BLW
Healthy Carrot and Courgette Soup Recipe For BLW
Ingredients
Instructions
- Start by heating the olive oil in a large pot/saucepan.
- Add in the leek, carrot and celery and some black pepper and cook on a medium-low heat for 10 minutes until soft and golden brown.
- Add in the courgette and cook for a further 5 minutes.
- Add the garlic, ginger, cumin and coriander and stir until combined and cook for 1 minute.
- Add the lentils, stock cube and 600ml hot water. Cover and cook for 20 minutes.
- If you need to add more hot water to achieve a thinner consistency you can.
- Blitz the soup in a food processor or a nutri bullet until you get a smooth soup consistency.
Notes
You could customise this recipe to add in veggies you have left over such as peas, broccoli or cauliflower.
Try adding a little cream (for dairy babies) to add creaminess and garnish.
Hope you and your entire family enjoy!
©The Petit Spoon
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