I threw together a basic blended vegetable soup the other day in order to use up some extras from my organic produce delivery. I tried to keep it light, but very flavorful! This soup is great chilled or warm, and William gives it rave reviews ("mo SOOP!").
Summer Veggie Soup:
1 32 oz carton vegetable or chicken stock
Enough roughly chopped fresh veggies to fill to top of stock (I used asparagus, broccoli, carrots and corn)
1/2 small onion
2 cloves garlic- smashed
2 Tbsp. olive oil
Fresh (or dried) herbs (I used fresh dill and thyme from our "urban garden," which is a pot)
Sautee the roughly chopped onion and smashed garlic cloves in the olive oil in a soup pot until fragrant. Season with a bit of salt and pepper if desired. Add the carton of stock and enough roughly chopped veggies to reach the top of the stock, but still be submerged. ring to a boil, cover and simmer over medium-low heat for 15-20 minutes, or until all the veggies are soft.
Allow to cool, then blend with immersion blender (stick/wand) or in a food processor or blender. Taste and add salt and pepper if needed, then blend in fresh herbs to taste. Serve chilled or warm.
This recipe would work well for a baby who is new to eating solid foods. It is a great introduction to fresh herbs, as well as onions and garlic!