Looking for a delightful and nutritious dish that your little one will love? Dive into the comforting world of Baby Parsnip and Apple Soup! This creamy, velvety soup combines the sweetness of apples with the earthy flavor of parsnips, creating a perfect blend that not only pleases the palate but also packs a punch of essential nutrients. In just 25 minutes, you can whip up a batch of this wholesome baby food that’s ideal for introducing new flavors to your child’s diet. Don’t miss out on this simple yet delicious recipe that will make mealtime a breeze!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Baby Food
Serves: 4 servings
Ingredients
- 2 parsnips, peeled and chopped
- 1 apple, peeled and chopped
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Begin by preparing your ingredients. Peel the parsnips and apple, then chop them into small, even-sized pieces to ensure they cook uniformly.
- In a medium-sized pot, heat the olive oil over medium heat. Allow the oil to warm for about a minute, ensuring it coats the bottom of the pot.
- Add the chopped parsnips and apple to the pot. Sauté them in the olive oil for about 5 minutes, stirring occasionally. This will help to soften the vegetables and enhance their flavors.
- Pour in the vegetable broth, making sure the parsnips and apple are fully submerged. If necessary, add a bit more broth or water to cover the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the parsnips and apple are tender when pierced with a fork.
- Once cooked, remove the pot from heat. Allow the soup to cool slightly for a few minutes before blending.
- Using an immersion blender, puree the soup until it reaches a smooth consistency. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches, blending until smooth.
- Return the blended soup to the pot (if using a countertop blender) and season with salt to taste. Stir well to combine.
- Reheat the soup gently if necessary, but do not bring it to a boil again. Once heated through, it’s ready to serve.
- Serve the Baby Parsnip and Apple Soup warm. You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Prep Ahead: To save time, peel and chop the parsnips and apple in advance. Store them in an airtight container in the fridge until you’re ready to cook.
- Flavor Boost: Feel free to add a pinch of cinnamon or nutmeg while cooking for an extra layer of flavor that complements the sweetness of the apple.
- Texture Control: If your baby prefers a chunkier texture, blend the soup less thoroughly, leaving some small pieces for added interest.
- Storage Tips: This soup can be stored in the refrigerator for up to 3 days or frozen in individual portions for quick meals later on.
- Serving Suggestions: Pair the soup with whole grain toast or crackers for a complete meal that’s perfect for older babies or toddlers.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
