Maybe it is the color or the self lingering sweetish taste of Beet itself, Veer almost jumps out of his seat when he can see Beets for lunch. As the weather is changing on us, he has caught a mild cold and a runny nose. So I thought maybe some warm beet soup may help soothe him. He was quite a happy baby after his meal and even tried to grab the spoon and eat himself ( obviously splashing the bright red all over himself)
If you care about what your baby is wearing or if you are planning to feed your baby outdoors, please carry a bib or better still an extra pair of clothes :)
Roasted tomato and Beet soup
Ingredients :
2 small roma tomatoes coarsely chopped
1 clove garlic
1 small beet ( peeled and grated fine) ***
1 small onion
salt and pepper to taste
Oregano to taste
Vegetable broth/warm water
Olive oil
Method :
Place the coarsely chopped tomatoes on a cookie sheet and drizzle olive oil, garlic and oregano on it. Roast the tomatoes till they are soft at 350F (about 15 minutes).
Personally I am a fan of toasted or sauteing vegetables instead of steaming them. Roasted helps retain the nutrients and enhances the taste of the veggies.
****You also have the option to steam the beets instead of grated and sauteing them. If your baby likes texture, the grated beets add a nice feel to the soup. If your baby is a fan of velvety soups, then I would steam the beets.***
In a deep pan, saute the onions and grated beets. Add the vegetable broth and roasted tomatoes. Bring to boil. Finally add salt and pepper and blend the soup to get a thick/chunky consistency. You can add more broth/water based on the consistency your baby likes.
We had this soup with Buckwheat crackers and a little quinoa on the side for a complete meal.
For the buckwheat crackers we use, please click here : Buckwheat Crackers
If you care about what your baby is wearing or if you are planning to feed your baby outdoors, please carry a bib or better still an extra pair of clothes :)
Roasted tomato and Beet soup
Ingredients :
2 small roma tomatoes coarsely chopped
1 clove garlic
1 small beet ( peeled and grated fine) ***
1 small onion
salt and pepper to taste
Oregano to taste
Vegetable broth/warm water
Olive oil
Method :
Place the coarsely chopped tomatoes on a cookie sheet and drizzle olive oil, garlic and oregano on it. Roast the tomatoes till they are soft at 350F (about 15 minutes).
Personally I am a fan of toasted or sauteing vegetables instead of steaming them. Roasted helps retain the nutrients and enhances the taste of the veggies.
****You also have the option to steam the beets instead of grated and sauteing them. If your baby likes texture, the grated beets add a nice feel to the soup. If your baby is a fan of velvety soups, then I would steam the beets.***
In a deep pan, saute the onions and grated beets. Add the vegetable broth and roasted tomatoes. Bring to boil. Finally add salt and pepper and blend the soup to get a thick/chunky consistency. You can add more broth/water based on the consistency your baby likes.
We had this soup with Buckwheat crackers and a little quinoa on the side for a complete meal.
For the buckwheat crackers we use, please click here : Buckwheat Crackers
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