Chunky Veggie Baby Soup
A gentle, nutrient-packed vegetable soup with soft, bite-sized pieces, perfect for introducing chunkier textures to your little one.
Ingredients
- 1 small potato, peeled and diced into 1/4-inch pieces
- 1 small carrot, peeled and diced into 1/4-inch pieces
- 1/4 cup frozen peas
- 1 small tomato, peeled, seeded, and chopped (or 1/4 cup canned no-salt diced tomatoes)
- 2 cups low-sodium or no-salt vegetable or chicken broth (or water)
- 1 teaspoon chopped fresh parsley or a pinch of dried parsley (optional)
- 1 teaspoon olive oil
Instructions
Prepare the vegetables: Wash, peel (if needed), and dice the potato and carrot into small, manageable pieces (about 1/4-inch). Chop the tomato and measure out the frozen peas.
Heat olive oil (optional): In a medium saucepan, heat the olive oil over medium heat. This step adds flavor but can be skipped for a simpler soup.
Sauté aromatics (optional): Add the diced carrot and potato to the saucepan. Sauté for 1-2 minutes, stirring occasionally, until they start to soften slightly. This helps to bring out their natural sweetness.
Add broth and vegetables: Pour the low-sodium broth (or water) into the saucepan. Add the diced potato, carrot, tomato, and parsley (if using).
Bring to a boil: Bring the mixture to a boil over medium-high heat.
Simmer: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 10 minutes.
Add peas: Add the frozen peas to the saucepan. Stir to combine.
Continue to simmer: Continue to simmer, covered, for another 5 minutes, or until all the vegetables are extremely tender and easily pierced with a fork. The potato and carrot should be very soft.
Check for doneness: Ensure all the vegetables are soft enough for a baby to easily chew or gum. If not, continue simmering for a few more minutes.
Adjust consistency (optional): For a smoother consistency, remove a ladle of the soup and puree it using an immersion blender or in a regular blender (be careful when blending hot liquids!). Stir the pureed portion back into the soup to thicken it.
Mash (optional): Alternatively, use a fork or potato masher to gently mash some of the vegetables directly in the pot. This will create a chunkier, thicker soup.
Cool slightly: Remove the saucepan from the heat and let the soup cool slightly before serving. Soups can retain heat, so test before feeding to baby.
Serve: Offer the soup to your baby in a bowl or on a spoon. Ensure the vegetable pieces are small and soft enough for them to manage. You can pre-load a spoon for them to self-feed, or offer small sips from a cup with assistance.
Store leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving, ensuring it is not too hot.
Safety Notes
- Adult supervision required during all steps.
- Ensure vegetables are cooked until extremely soft to prevent choking.
- Always test the temperature of the soup before serving to avoid burns.
- If using a blender to puree, be cautious with hot liquids. Allow to cool slightly and vent the blender lid.
Nutrition (per serving)
Calories: 80 kcal per serving
Protein: 2g
Carbs: 15g
Fat: 2g