I usually make a healthy veggie soup for dinner and pair it up with a grain of my/veer's choice. Its usually quinoa, barley or brown rice and sometimes white rice If the soup has Italian seasonings, I toss some cooked whole grain pasta with butter and cheese (usually Parmesan) and have Veer pick up the pasta from his table while he enjoys the soup.
The newest addition to our grain list is Orzo, it is a good size, easy to pick up and very yum!.
Two of our favorite soups :
1. Carrot and Butternut Squash
Ingredients :
Half a carrot (peeled)
Handful of butternut squash chunks
Half a zucchini
Pinch of brown sugar
Pinch of oregano
Parmesan cheese to drizzle on top
Method :
Steam and blend the veggies, add some vegetable stock ( I usually drain of the water used to steam the vegetables and use as stock) Bring to boil
Season with oregano, brown sugar and cheese.
Lately I have been using a dash of pepper too, to get Veer to join the spice/flavor club at some point :)
Drizzle with cheese and serve with your favorite grain.
2. Spinach and Zucchini Soup
Ingredients :
Two handfuls of spinach leaves
Half a carrot (peeled)
Half a zucchini
Quarter white potato
Lime
Cumin Powder
**Salt to taste ( it is recommended that babies under 2 should avoid/minimize their salt intake, I use a very minimum quantity, even less than a pinch )
FYI - A pinch of salt is approximated to 1/6th teaspoon which has about 150mg of sodium.
Method:
Blanch the spinach separately and drain all the water. Wash the blanched spinach with fresh water. It is best to not use that water as liquid to make your soup. Green leafy vegetables contain high level of nitrates which seep into cooking water during steaming/boiling/blanching
Read more here
The newest addition to our grain list is Orzo, it is a good size, easy to pick up and very yum!.
Two of our favorite soups :
1. Carrot and Butternut Squash
Ingredients :
Half a carrot (peeled)
Handful of butternut squash chunks
Half a zucchini
Pinch of brown sugar
Pinch of oregano
Parmesan cheese to drizzle on top
Method :
Steam and blend the veggies, add some vegetable stock ( I usually drain of the water used to steam the vegetables and use as stock) Bring to boil
Season with oregano, brown sugar and cheese.
Lately I have been using a dash of pepper too, to get Veer to join the spice/flavor club at some point :)
Drizzle with cheese and serve with your favorite grain.
2. Spinach and Zucchini Soup
Ingredients :
Two handfuls of spinach leaves
Half a carrot (peeled)
Half a zucchini
Quarter white potato
Lime
Cumin Powder
**Salt to taste ( it is recommended that babies under 2 should avoid/minimize their salt intake, I use a very minimum quantity, even less than a pinch )
FYI - A pinch of salt is approximated to 1/6th teaspoon which has about 150mg of sodium.
Method:
Blanch the spinach separately and drain all the water. Wash the blanched spinach with fresh water. It is best to not use that water as liquid to make your soup. Green leafy vegetables contain high level of nitrates which seep into cooking water during steaming/boiling/blanching
Read more here
Separately, also steam the carrots,zucchini and potato.
Blend all the veggies together, add vegetable stock to acheive the consistency you desire. Season with salt, cumin powder and lime.
Enjoy with your choice of grain :)
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