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27 Healthy Soup Recipes For Babies (6-12 Months)

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Soups are easy-to-swallow and gentle on the tummy of babies and toddlers. You can prepare soups with various ingredients, such as fruits, veggies, and meat. As part of a well-balanced diet, soups can provide umpteen nutrients. Also, depending on the ingredients, soups have therapeutic properties and long-term health benefits (1) (2).

This post shares 25+ soup recipes for babies, you can try.

25+ Healthy Soup Recipes For Babies And Toddlers

Here’s a list of age-wise soup recipes for your baby toddler.

Soups for six months+ babies

1. Lentil soup

Image: Shutterstock

You will need:

  • ¼ cup yellow lentil (washed and drained)
  • ½ cup potato, bottle gourd, baby carrot (peeled and chopped)
  • ¼tsp fresh lemon juice
  • 1tbsp olive oil
  • ½ cup water

How to: 

  1. Add water, lentil, and veggies into a saucepan and put it on medium heat.
  2. Boil the ingredients until the veggies turn tender. You can pressure cook the ingredients to hasten the preparation.
  3. Once the mixture looks well-cooked, turn off the heat and set the saucepan aside to cool.
  4. Blend the mixture into an easy-flowing soup, using an immersion blender, ensuring no lumps are present.
  5. Add water into the saucepan and put it on low flame again, to simmer the soup for two to three minutes.
  6. After three minutes, turn off the flame, and transfer the soup into a soup bowl.
  7. Add lemon juice, and the soup is ready to feed.
  8. You can also add a teaspoon of jaggery powder if the soup tastes too tart or sour for babies.

2. Pumpkin soup

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You will need:

  • 1 cup pumpkin (diced)
  • ½ cup onion (chopped)
  • 1 cup homemade vegetable stock
  • ¼tsp nutmeg powder
  • 1tbsp parsley (finely chopped)
  • 2 cups water

How to:

  1. Put all the ingredients (except parsley) into a stockpot and place it over medium heat. Bring the mixture to boil.
  2. As the mixture begins boiling, lower the flame and simmer the mixture for an hour until the pumpkin turns tender.
  3. After an hour, check the pumpkin’s texture and turn off the flame. Set aside to cool for ten minutes.
  4. Blend the mixture into a lump-free, smooth liquid using an immersion blender.
  5. Transfer the soup to a bowl, garnish with parsley, and feed.
  6. For older babies and toddlers, you can add shredded chicken or tofu to this soup.

3. Green pea soup

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You will need:

  • 1cup fresh green peas
  • 1½ cup homemade vegetable stock
  • ¼ cup mint leaves (chopped)
  • ½ leek (finely chopped)
  • ½tsp sesame seeds (toasted)
  • 1tbsp olive oil

How to:

  1. Heat olive oil in a saucepan and saute the leek for two to three minutes over low heat.
  2. Add vegetable stock, peas, and mint leaves, and bring the mixture to boil, turning the peas tender.
  3. Turn off the heat and set the pan aside to cool for ten minutes.
  4. Blend the mixture into a lump-free, smooth liquid (thinner than a puree) with an immersion blender.
  5. Transfer the soup into a bowl, garnish with sesame seeds, and the soup is ready to feed.
  6. Once the baby grows older, you can add shredded tofu or cottage cheese to this recipe.

4. Spinach soup

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You will need:

  • 2 cups baby spinach (thoroughly washed and chopped)
  • 1 large potato (peeled and cubed)
  • 1 cup homemade vegetable stock
  • ½ cup red onion (finely chopped)
  • 1 stalk celery (finely chopped)
  • 2  garlic cloves (minced)
  • 1tbsp sour cream
  • 2tsps olive oil

How to:

  1. Heat olive oil in a saucepan and saute garlic, onion, celery, and potato for about five minutes, over medium heat.
  2. Add vegetable stock and bring the mixture to boil.
  3. As the mixture starts boiling, cover the saucepan with a lid, and simmer for ten minutes over low heat.
  4. Add the spinach, cover, and simmer for an additional ten minutes.
  5. Once done, turn off the heat and keep the saucepan aside to cool.
  6. Blend the mixture into a thin soup with no lumps, using an immersion blender.
  7. Transfer the soup into a serving bowl, add sour cream, and serve immediately.
  8. You can add whole-wheat noodles to this soup for older babies and toddlers.

5. Carrot soup

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You will need:

  • 1 cup carrot (peeled and chopped)
  • ½ cup onion (chopped)
  • ½tsp ginger paste
  • 3 small garlic cloves (minced)
  • 1tsp unsalted butter
  • 1tbsp pasteurized cream cheese
  • 5 cups water

How to:

  1. Put a pressure cooker on medium heat, add butter and cumin seeds.
  2. As the cumin seeds begin to crackle, add onions, ginger paste, garlic, and stir for two minutes.
  3. Add chopped carrot and water, and bring the mixture to boil over low heat.
  4. Once the mixture starts boiling, close the pressure cooker’s lid, and cook the mixture on medium heat for three whistles.
  5. Turn off the heat and wait till the pressure releases all its steam. Open the cooker, and check if the carrots are well-cooked and soft.
  6. Once the mixture comes to room temperature, transfer it into a blender to make a smooth soup. Ensure no lumps are present.
  7. For babies under eight months, strain the soup using a fine-mesh strainer and transfer it into a bowl. Garnish with cream cheese and feed.

6. Broccoli soup

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You will need:

  • 1 cup broccoli florets (chopped)
  • 1 cup baby carrots (peeled and chopped)
  • 1 red onion (chopped)
  • ½tsp fresh lemon juice
  • 1tbsp olive oil
  • 1 cup water

How to: 

  1. Put olive oil into a pan, add chopped onions and carrots, and sauté for five minutes over low flame.
  2. As the carrot turns tender, add broccoli and water. Cover the pan and bring the mixture to boil.
  3. Once the mixture begins to boil, reduce the heat, and simmer for ten minutes or until the broccoli turns tender.
  4. After ten minutes, remove the pan from heat and set it aside to cool.
  5. Puree the mixture into a smooth liquid, using an immersion blender.
  6. Transfer the soup into the feeding bowl, mix lemon juice, and feed.
  7. Freeze the leftover soup in an ice cube tray for later use.

7. Egg drop soup

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You will need:

  • 1 cup homemade vegetable stock
  • ½ cup green onions (thinly sliced)
  • 1 egg
  • 2 garlic cloves (minced)
  • 1tsp cornstarch
  • 1tbsp parsley (chopped)

How to:

  1. Put the stock and minced garlic into a stockpot and bring the mix to boil over low heat.
  2. Meanwhile, take a small bowl and whisk the egg in it and set aside.
  3. Now, add cornstarch into the stock mixture, stirring vigorously.
  4. After a few seconds, pour in the whisked egg slowly with vigorous stirring.
  5. Cook the mix for about ten seconds and then remove from the heat. Set aside for two to three minutes, and the soup is ready.
  6. Transfer the soup into a serving bowl, garnish with chopped parsley, and feed immediately.

8. Turnip soup

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You will need:

  • 2-3 baby turnips (chopped)
  • 2 cups vegetable stock
  • ½ cup yellow onion (chopped)
  • 1 garlic clove (minced)
  • 2tbsps cream (hot)
  • 1tbsp unsalted butter
  • ½tsp sesame seeds (toasted)

How to:

  1. Heat the butter in a thick bottom saucepan over low-medium heat.
  2. Add the onion, garlic, and turnips and cook until the onion turns light brown.
  3. Add a cup of veggie stock and bring the mixture to boil over medium-high heat.
  4. As the mixture begins boiling, lower the heat, and simmer the mixture for 15 minutes until the turnips can be easily mashed.
  5. Turn off the heat and blend the mixture into a lump-free and smooth puree.
  6. Transfer the puree to a pan and simmer on low flame. Add more stock to adjust the thickness and cook for two minutes.
  7. Turn off the heat and transfer the soup into a soup bowl.
  8. Stir in hot cream, sesame seeds, and the soup is ready to feed.

9. Green bean soup

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You will need:

  • 1 cup fresh green beans (roughly chopped)
  • 1 potato (peeled and diced)
  • ½ cup homemade vegetable stock
  • 1tsp parsley (finely chopped)
  • ½tsp fresh lemon juice

How to:

  1. Boil water in a stockpot over medium heat and place a steamer basket in it.
  2. Put green beans, potato, and parsley into the steamer basket and steam cook for eight to ten minutes with lid covered.
  3. After ten minutes, turn off the heat. Transfer the veggies into a bowl, add the vegetable stock, and blend into a smooth puree.
  4. If the puree looks thick or has small chunks of green beans, strain it using a fine-mesh sieve, into a separate bowl.
  5. Stir in lemon juice and serve immediately.
  6. You can add rice noodles or rolled oats to the recipe for toddlers. 

Soups for 8 months+ babies

10. Zucchini soup

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You will need:

  • 1 cup zucchini (peeled and chopped)
  • 1½ cup homemade vegetable stock
  • 1 medium potato (peeled and chopped)
  • 1 onion (chopped)
  • 1 garlic clove (minced)
  • 1tbsp plain yogurt
  • 1tsp rolled oats
  • 1tbsp olive oil

How to: 

  1. Heat olive oil in a saucepan and saute chopped onions and garlic over medium heat until the onions turn translucent.
  2. Add chopped potatoes to the saucepan and cook over low heat for 15 minutes.
  3. After 15 minutes, add zucchini and cook for an additional five minutes.
  4. Then, add the vegetable stock, oats, and cook the mixture for ten minutes.
  5. Turn off the flame and blend the ingredients into an easy-flowing, lump-free soup using a blender.
  6. Transfer the soup into a bowl, stir in the yogurt, and it is ready.
  7. You can add half a teaspoon of dry fruit powder to intensify the recipe’s flavor and nutritional value.

11. Beans soup

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You will need:

  • 1 cup canned pinto beans (drained and rinsed)
  • ½ yellow onion (chopped)
  • ½ cup baby carrots (peeled and chopped)
  • 1 stalk celery (chopped)
  • ½tsp fresh lemon juice
  • ½tsp dried oregano
  • 1tbsp parsley (chopped)
  • 1tbsp olive oil
  • 2 cups water

How to:

  1. Add olive oil into a stockpot and put it on medium heat to warm.
  2. Add onions, celery, and carrots into the pot and saute them until they soften.
  3. Next, add beans and water, and bring the mixture to boil with a covered lid.
  4. As the mixture begins boiling, reduce the heat, and simmer the mixture for about 15 minutes.
  5. After 15 minutes, remove the pan from the heat, and set it aside to cool.
  6. Using an immersion blender, turn the mixture into a lump-free soup.
  7. Transfer the soup into a bowl, add lemon juice, chopped parsley, and oregano before serving.

12. Mushroom soup

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You will need:

  • 50g shiitake mushrooms (clean and chopped)
  • 50g onions (peeled and chopped)
  • 20g instant oats
  • 200ml chicken stock
  • 1 garlic clove (minced)
  • ½tsp garlic paste
  • 1tsp dried oregano
  • 1 bay leaf
  • 4tbsps olive oil

How to: 

  1. Heat olive oil in a thick bottom saucepan and saute onion and garlic for about five minutes over medium flame.
  2. Add chopped mushrooms and cook for about four minutes, stirring frequently.
  3. Add oats, add chicken stock, and bay leaf, and bring the mixture to boil.
  4. Once the mixture comes to a boil, lower the heat and simmer the mixture for an additional ten minutes, stirring occasionally. Then, turn off the heat and allow the mixture to cool.
  5. Once the mixture reaches room temperature, remove the bay leaf, and blend it into a smooth-flowing soup using an immersion blender. Ensure no lumps are present.
  6. Transfer some soup into a soup bowl, garnish with dried oregano, and feed.
  7. Instead of oats, you can also add noodles to this soup for toddlers older than a year.

13. One-pot chicken soup

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You will need:

  • ½ chicken fillet (finely shredded)
  • ½ carrot (peeled and chopped)
  • ½ sweet potato (peeled and chopped)
  • 250ml homemade chicken stock
  • 1 leek (diced)
  • 1tbsp cilantro (chopped)
  • 2tbsps olive oil

How to: 

  1. Heat olive oil in a thick-bottomed saucepan over low heat.
  2. Add leek, carrot, and sweet potato and cook until the veggies turn soft.
  3. Add shredded chicken and chicken broth and bring the mix to boil. Reduce heat and simmer for about 20 minutes.
  4. Once the chicken looks cooked, turn off the flame, and set the saucepan aside to cool.
  5. Blend the ingredients into a lump-free puree, using a hand blender.
  6. Transfer the soup to a serving bowl, garnish with cilantro, and serve warm.

14. Cream of tomato soup

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You will need:

  • 1 cup blanched tomatoes (chopped)
  • ½ cup onions (finely chopped)
  • 4 garlic cloves (minced)
  • 1tsp unsalted butter
  • 1 bay leaf
  • ½inch cinnamon stick
  • 1 clove
  • 1tsp cream cheese
  • Pinch of pepper powder
  • Water

How to:

  1. Blend tomatoes into a lump-free, smooth puree and set it aside.
  2. Keep a saucepan on medium heat, add butter, bay leaf, cinnamon stick, cloves, and fry the ingredients for about a minute.
  3. Add onion and garlic and fry until they turn brown. Add pureed tomatoes and mix well.
  4. Add a cup of water and let the mixture boil for five minutes over low flame.
  5. Once the soup begins to thicken, add pepper powder, cream cheese, and mix well.
  6. Turn off the flame, transfer the soup into a soup bowl, and serve warm.

15. Creamy red pepper and tomato soup

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You will need:

  • 15oz can of tomatoes
  • 1 white potato (peeled and chopped)
  • 2 red bell peppers
  • 1 yellow onion (diced)
  • 2 garlic cloves (chopped)
  • 1tbsp parsley (chopped)
  • 1tsp mozzarella cheese
  • 2tbsps olive oil
  • 2 cups water

How to:

  1. Preheat the oven to 400°F (204.4°C).
  2. Place red peppers on the baking tray and bake them for about 30 minutes.
  3. Remove the peppers from the oven and place them into a bowl. Cover with plastic cling wrap and set aside to cool.
  4. Now, pour olive oil into the stockpot and heat it over medium heat.
  5. As the oil warms, saute onions and garlic until they turn brown.
  6. Add potatoes and tomatoes and cook the mixture for about five minutes.
  7. Then, peel the charred skin and remove the seeds of the baked bell peppers. Add them to the stockpot.
  8. Add water and let the mixture simmer for approximately 40 minutes, stirring occasionally.
  9. After 40 minutes, remove the stockpot from the heat and let the mixture cool for 15 minutes.
  10. Blend the mixture into a soup with an immersion blender. Ensure no lumps are left.
  11. Transfer the soup into a feeding bowl, garnish with chopped parsley and mozzarella cheese, and feed immediately.
  12. Serve this soup with tiny pieces of lightly toasted garlic bread for toddlers. 

Soups for ten months+ babies

16. Vegetable and lentil soup

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You will need:

  • ¼ cup split yellow lentil (rinsed and drained)
  • 1 small potato (peeled and chopped)
  • ½ cup baby carrot (peeled and chopped)
  • ½ cup fresh green peas
  • ¼ cup sweet corn
  • 1tsp garlic and ginger paste
  • ¼tsp cumin seeds
  • 1tbsp clarified butter
  • Pinch of black pepper powder
  • 1 cup water

How to: 

  1. Add the veggies, lentil, and water into a pressure cooker and cook them over medium heat for upto three whistles.
  2. After three whistles, turn off the heat and let the pressure release from the cooker.
  3. Pour the veggie-lentil mix into the food processor and blend it with water to make a smooth, lump-free soup.
  4. Now, heat clarified butter in a saucepan and as the butter warms, add cumin seeds, black pepper powder, and ginger-garlic paste.
  5. Saute for two minutes until the raw aroma of ginger-garlic paste fades off. Add blended soup and cook for another five minutes.
  6. Turn off the heat, and transfer the soup into a serving bowl to serve.

17. Mixed vegetable soup

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You will need:

  • 1 cup carrot (finely chopped)
  • ½ cup potato (peeled and boiled)
  • ½ cup onions (finely chopped)
  • ¼ cup tomato (chopped)
  • ½ cup green beans (finely chopped)
  • 4tbsps sweet corn kernels (boiled)
  • 1tsp ginger (grated)
  • 1tsp garlic (minced)
  • A pinch of black pepper powder
  • 2tsps olive oil
  • 2cups water

How to: 

  1. Heat olive oil into a thick bottom pan over medium heat.
  2. Add onions and sauté them until they become light brown.
  3. Now, add ginger and garlic, and fry the mix for a few minutes until the raw smell fades.
  4. Add all the vegetables and stir-fry them for five to seven minutes. Add water and bring the mixture to boil over low heat.
  5. Add black pepper powder to the boiling mix and let the mixture simmer until the vegetables turn tender.
  6. Once the veggies look well-cooked, turn off the flame and set the pan aside to cool.
  7. Blend the mixture into a smooth puree using an immersion blender or food processor. Ensure no lumps are present.
  8. Transfer the soup into a bowl and feed it warm.
  9. You can add cooked soya granules or quinoa to this recipe to intensify this soup’s nutritional value.

18. Sweet corn soup

Image: Shutterstock

You will need:

  • 1 cup corn kernels (boiled and pureed)
  • 1 cup chopped mixed vegetables (carrot, green beans, and green peas)
  • ¼tsp turmeric powder
  • ½tsp clarified butter
  • ¼tsp garlic and ginger (grated)
  • ½tsp fresh lemon juice (optional)
  • ¼tsp jaggery powder (optional)
  • Pinch of black pepper powder (optional)
  • Water

How to: 

  1. Boil water in a thick-bottomed stockpot over medium heat and put the steamer basket filled with veggies inside. Cover the lid and steam for 15 to 20 minutes, until the veggies turn soft.
  2. Remove the stockpot from the heat and set aside the steamer basket to cool.
  3. Add clarified butter into a saucepan and warm it over low heat.
  4. Add minced ginger and garlic and sauté until the raw aroma subsides.
  5. Add steamed veggies, pureed corn, turmeric powder, and a cup or desired quantity of water. Bring the mixture to boil.
  6. As the mixture begins boiling, remove the saucepan from heat and set aside to cool.
  7. Blend the mixture into a lump-free, smooth soup.
  8. Transfer the soup into a soup bowl, stir in jaggery powder, lemon juice, black pepper powder, and serve.

19. Sweet and tangy beetroot soup

Image: Shutterstock

You will need:

  • 1 beetroot (cooked and chopped)
  • 1 tomato (puree)
  • 1 cup plain yogurt
  • ½tsp raisin puree
  • ¼tsp fresh lemon juice

How to:

  1. Blend beetroot, tomato, raisin puree, and lemon juice into a smooth, lump-free puree using a blender or food processor.
  2. Add plain yogurt and some water to get a smooth-flowing soup.
  3. Transfer the soup into a soup bowl and serve immediately.
  4. Add a teaspoon of seeds and nuts to up your toddler’s nutrient intake.

20. Swedish blueberry soup

Image: Shutterstock

You will need:

  • 1 cup blueberries (chopped)
  • ½ cup prunes paste
  • 500ml water
  • 1tbsp corn flour paste
  • ½tsp nutmeg powder
  • ¼tsp cinnamon powder
  • Water

How to:

  1. Put the blueberries, nutmeg powder, prune paste, and cup or desired quantity of water into a saucepan and bring the ingredients to boil over medium heat.
  2. As the mixture comes to a boil, lower the flame, and simmer for five to seven minutes.
  3. Add corn flour paste slowly into the soup, while stirring continuously. Let the soup boil for another two to three minutes until it thickens to the desired consistency.
  4. Turn off the heat, transfer the soup into a serving bowl, and serve immediately.
  5. You can also chill the soup and serve it with ice cream or yogurt.

21. Scandinavian chilled cucumber soup

Image: Shutterstock

You will need:

  • 1 cup cucumber (peeled and chopped)
  • 1 cup thick Greek yogurt
  • 1 garlic clove (finely chopped)
  • 1 shallot (finely chopped)
  • ¼ cup dill leaves (chopped)
  • ¼ cup parsley leaves (chopped)
  • 1tbsp mint leaves (finely chopped)
  • 1tsp fresh lemon juice
  • ½tsp white pepper
  • 1tbsp olive oil

How to: 

  1. Put all the ingredients in a blender and blend them into a smooth-flowing liquid. Ensure no lumps are left.
  2. Let the soup rest in the refrigerator overnight.
  3. The next day, transfer some soup into a bowl and serve it cold.   

Soups for 12 months+ babies

22. Minestrone

Image: Shutterstock

You will need:

  • 500ml home made chicken or vegetable stock
  • 30g orzo pasta (cooked)
  • ¼ cup onion (finely chopped)
  • ½ leek (finely chopped)
  • ½ medium-size carrot (peeled and diced)
  • ½ celery stalk (diced)
  • 1 potato (peeled and diced)
  • 2tbsp frozen peas
  • 2tbsps sweet corn (boiled)
  • 1tbsp fresh parsley (finely chopped)
  • 1tbsp fresh tomato puree
  • 1tbsp olive oil
  • Salt, to taste

How to:

  1. Heat the olive oil in a thick bottom saucepan.
  2. Add onion and leek and fry them for three minutes over low heat.
  3. Add salt, carrot, celery, potato, parsley, and then saute the mixture for five minutes.
  4. Stir in the tomato puree and cook for two minutes.
  5. Add chicken or vegetable stock and simmer the mixture with covered lid for 20 to 25 minutes.
  6. Once the vegetables are well cooked, add peas, corn, and cook for an additional five minutes.
  7. Turn off the heat and mash the vegetables using a hand masher to make a lump-free, semi-thick soup. Add water to adjust consistency.
  8. Transfer the soup into a bowl, add cooked orzo pasta, and serve hot at lunch or dinner.

23. Lamb noodle soup

Image: Shutterstock

You will need:

  • 50g minced lean lamb
  • 50g pumpkin (peeled and chopped)
  • 80g parsnips (chopped)
  • ½ cup noodles (cooked and cut into halves)
  • 1 celery stalk (finely chopped)
  • 1 onion (finely chopped)
  • Salt, to taste
  • Water

How to: 

  1. Put the minced lamb, vegetables, and about six cups of water into a stockpot, let the ingredients boil over low heat for two hours. Add extra water in between so that the soup does not dry.
  2. After two hours, remove the soup from the heat, and blend it into a lump-free, semi-thick soup using an immersion blender.
  3. Transfer the soup in a bowl, add noodles, salt to taste, and serve right away.
  4. You can sprinkle a teaspoon of toasted sesame seeds on this soup to add more flavor.

24. Parsnip and apple soup

Image: Shutterstock

You will need:

  • 3 cups homemade vegetable stock
  • 1 parsnip (peeled and chopped)
  • 1 apple (peeled, cored, and chopped)
  • 1 pear (peeled and chopped)
  • 1 onion (finely chopped)
  • 1 garlic clove (minced)
  • 1tsp cumin powder
  • 1tsp coriander powder
  • ½tsp turmeric powder
  • Salt and pepper, to taste
  • 1tbsp clarified butter

How to:

  1. Heat clarified butter in a stockpot over medium heat.
  2. Add minced garlic and onion, and sauté until they turn brown.
  3. Add parsnip, apple, and pear pieces and cook the mixture for about ten minutes or until the pieces begin to break with a fork’s touch.
  4. Now, add vegetable stock, cumin, coriander, turmeric, salt, and pepper and bring the mixture to a boil.
  5. Reduce the heat, cover the stockpot, and simmer over low heat for about 35 to 40 minutes.
  6. Turn off the heat and blend everything into a smooth liquid, using an immersion blender.
  7. Transfer the soup into a serving bowl and feed right away.

25. Creamy chicken and asparagus soup

Image: Shutterstock

You will need:

  • 2 cups homemade chicken broth
  • ½ cup chicken (cooked and chopped into tiny pieces)
  • 1 cup asparagus (chopped and spears removed)
  • ½ cup cheddar cheese (shredded)
  • 1 onion (chopped)
  • ½ celery rib (chopped)
  • ½ carrot (peeled and chopped)
  • 1 potato (peeled and diced)
  • 1tsp dry parsley flakes
  • 2tbsps olive oil
  • Salt, to taste

How to:

  1. Heat olive oil in a stockpot over low heat.
  2. Add onion and celery and saute them for two minutes.
  3. Add carrots, potatoes, parsley flakes, broth, and salt and bring the mixture to a boil.
  4. As soon as it begins to boil, cover the pot with the lid and simmer on low heat for 25 to 30 minutes.
  5. Add chicken, cheese, and asparagus tips and simmer the mixture with open lid for ten minutes, until the asparagus turns tender.
  6. Turn off the heat and blend the mixture into a lump-free, smooth liquid, using a hand blender.
  7. Transfer the soup into a soup bowl and serve with soft garlic bread or baby breadsticks.

26. Creamy avocado soup

Image: Shutterstock

You will need:

  • 1 avocado (peeled, cored, and chopped)
  • 2tbsps onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1tbsp cilantro (chopped)
  • ½tsp cumin seeds
  • ⅛tsp turmeric powder
  • 1tbsp unsalted butter
  • 1tsp fresh cream
  • Salt, to taste

How to: 

  1. Heat butter in a saucepan, and as it warms, add cumin seeds.
  2. Add onion and garlic and saute the mix for about three minutes.
  3. Add a cup of water, turmeric powder, and salt to the mixture and boil.
  4. Add cilantro and avocado pieces and boil the mixture for three to five minutes on low flame.
  5. After five minutes, turn off the flame and set it aside to cool.
  6. Blend the mixture to a smooth liquid using a hand blender. Ensure no lumps or chunks are left.
  7. Again place the saucepan on low flame and bring the soup to boil. Add fresh cream while stirring constantly and let the mix cook for another two minutes.
  8. Transfer the soup into a serving bowl and feed your baby/toddler.

27. Potato leek pasta soup

Image: Shutterstock

You will need:

  • 2 cups chicken stock
  • ½ cup cheddar cheese (grated)
  • 1 russet potatoes (peeled and diced)
  • 1 leek (thoroughly washed and sliced)
  • 1 celery stalk (finely chopped)
  • 1 bay leaf
  • 1 ½tsp fresh thyme (finely chopped)
  • Salt and pepper powder, to taste

How to:

  1. Put the chicken stock, potatoes, leeks, celery, bay leaf, salt, pepper, and thyme in a stockpot and let the ingredients boil over low heat for 30 minutes.
  2. As the potatoes turn tender, remove the stockpot from the flame, and set aside to cool.
  3. Once the mix is cool, remove the bay leaf, and blend it into a smooth liquid using an immersion blender. Ensure no chunks are left.
  4. Put the pot on heat again, add cheese, and simmer the soup until it thickens.
  5. Turn off the flame, transfer the soup into a bowl, and serve. 

Points To Note While Making Soups For Babies And Toddlers

Here are some points to follow while preparing soups for your baby or toddler.

  1. Select as many fresh, seasonal vegetables and fruits as possible to prepare soups.
  2. Prefer serving fresh soup and avoid using leftovers beyond a day.
  3. Check for the age-appropriateness of all the ingredients, like condiments, spices, fruits, vegetables, grains, and meat before use.
  4. Prepare the soup in an age-appropriate way. For instance, soups should be lump-free for young babies while they can be thick for toddlers.
  5. Prepare simple soups, made with a few ingredients, and gradually shift to multi-ingredient recipes. It will help babies to adjust to soups and their ingredients.
  6. Introduce one to two tablespoons of soup. Gradually increase the quantity according to the baby/toddler’s age and tolerance.
  7. Stay alert for possible signs of intolerance, sensitivity, or allergy to foods, spices, and condiments. Make soups with ingredients that your baby or toddler consumes already. If you are adding a new ingredient, follow the three-day-wait rule.
  8. Avoid adding honey, salt, and animal milk to the soups prepared for babies younger than a year.
  9. Go for homemade sauces, stocks, and broths. If using packaged products, look for low-salt, low-sodium, and low additive options.
  10. Serve soups as part of a well-balanced diet but do not use them to replace main foods, such as breast milk, formula milk, and solids.

Soups are often multi-ingredient foods that babies and toddlers can consume and digest comfortably. You can prepare several healthy soups based on your infant or toddler’s age and eating habits. Tweak the recipe and add ingredients making the soup healthy and soulful. 

References:

1. What’s the scoop on bone soup?; Harvard Health
2. 5 Health Benefits of Soup; Dieticians of Canada