...from baby food to toddler food to family food!

Friday, July 1, 2011

Summer Soup!

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!


  1. Sounds yummy, I'm going to give it a try with Garrett. You know how much he likes veggies! :) I might throw in some noodles to entice him. Thanks Sarah!

  2. I stumbled this post for you like 15 minutes ago and it's already taken off! 164 views already!! Lol. Just thought I'd let you know. ;) Hope you get some extra traffic from it today.


    PS - The soup looks delicious!


  3. That sounds good and I love your article about starting kids with foods in the womb! I found you on Top Mommy Blogs and I wanted to invite you to link up this (or your favorite) recipe or recent post to Week 13 of Tasty Thursdays!. Have a great Thursday!