A soft vegetable soup for baby with specially selected veggies that almost melts in the mouth. Potatoes and wild rice makes it a hearty meal.
A soft vegetable soup for baby with specially selected veggies that almost melts in the mouth. Potatoes and wild rice makes it a hearty meal for little ones.
Specially Selected Veggies for Baby
This soft vegetable soup for baby is a trick I utilize for incorporating more liquids into my baby’s diet. I actually wrote this veggie soup recipe when my daughter, Bibi, would no longer drink the same amount of milk or water as before after permanently switching from a bottle to a cup. Luckily, somehow, she would always be open to drinking soup. I was already giving her a Butternut Squash Soup (recipe here) with a thicker consistency. For this soup, I wanted it to be more clear but still extra flavorful so she would be willing to drink it.
I chose special veggies which results in a very tasty broth and can be easily consumed because it almost melts in the mouth. This comes in handy when my baby has sensitive gums from new teeth coming out. The wild rice in this vegetable soup is added for an interesting texture and to make it more substantial. It’s the perfect way to help baby or toddler stay hydrated and satiated.
Ingredients:
- 14 cups water (plus more for parboiling)
- Few slices of ginger
- 6 chicken drumsticks – any bone-in chicken pieces or whole chicken would work. I use chicken drumsticks because it’s always available at every grocery. It’s easier to handle during cooking and easier to compost later. The chicken is added for giving the soup extra flavor, it can be torn and added back into the soup for toddlers who are familiar with eating mixed texture meals. The chicken can be left out if the water is substituted with homemade chicken broth. It can also be left out completely for a vegan soup, the soup will still be plenty tasty.
- 1/2 green cabbage, diced
- 1 cauliflower, diced
- 6 Plum/Roma tomatoes, diced
- 1 yellow onion, diced
- 2 zucchinis, diced
- 8 baby potatoes, diced – waxy variety potatoes are especially suited for use in soups because they are low in starch and high in moisture which helps them hold their shape after cooking (source). They are creamier, have firmer flesh, and thinner skin than starchy potatoes. Examples of waxy potatoes include: New Potatoes, French fingerling, Red Bliss, baby potatoes, creamers, Red Adirondack, and Russian Banana are all waxy varieties.
- Wild rice, cooked. Wild rice gives added texture and makes the soup more substantial for little ones who are used to eating mixed texture foods.
How to Cook Soft Vegetable Soup
Dice vegetables to a size that baby/toddler can handle.
Cook wild rice according to package instructions, set aside.
In a large pot, bring 14 cups of water to a boil. In a separate pot, bring a pot of water, enough to cover the chicken drums, to a boil. Add ginger and chicken, boil for 5 minutes to get rid of impurities.
Transfer chicken to the large pot of boiling water along with all the vegetables except for the zucchini.
Once it comes to a boil again, turn heat down to medium-low and gently simmer for 20 minutes until all the vegetables have softened.
Add zucchinis and simmer for another 10 minutes. Let cool, tear chicken and discard bones. Serve warm soup with cooked wild rice. For babies not familiar with eating solids, strain broth and serve by itself.
How to Serve Soup and Wild Rice to Baby (and the Entire Family)
Melty soft vegetable soup for baby is a substantial soup containing a variety of vegetables and starch like hearty potatoes and wild rice. The chicken can be torn and added back into the soup for babies used to eating textured food. I like to serve this soup to Bibi with the added rice and chicken along with some fruits and cheese for a complete meal.
For babies who are not used to eating textured soups, just take out the chicken, strain the broth and serve as a tasty clear soup. To serve it to the entire family, scoop up baby’s portion and then add a little salt to taste. However, I really don’t think it’s needed at all. The soup is savory and so flavourful that I end up eating it by itself. I sometimes scoop myself a bowl for a quick lunch when I’m feeding Bibi at the same time.
Sauces for Baby You Might Like: Sweet Tomato Sauce for Baby or Eggplant Sauce for Baby.
Can Vegetable Soup be Frozen?
Yes, that’s the great thing about making a big batch of healthy vegetable soup for baby. Being able to freeze meals make them convenient for re-heating on a day when you already have your hands full. After the soup cools down (add back torn chicken if desired), portion out soup into small freezer Ziploc bags. Let out the excess air while allowing a small pocket of air in the bag for expansion. The soup can be kept in the freezer for up to 3 months. The wild rice should be kept separately in another bag or made fresh again when serving.
The day before serving, take out to defrost in the fridge. Once defrosted, transfer it to a pot and cook on medium heat until thoroughly heated through. Alternatively, to quickly defrost, run frozen bag under cold water to loosen the soup from the bag. As soon as it can be released from the bag, place soup in a small sauce pan to re-heat on medium-low heat, or place in heat-proof bowl and microwave. Enjoy!
Soft Vegetable Soup for Baby with Wild Rice
A soft vegetable soup for baby with specially selected veggies that almost melts in the mouth. Potatoes and wild rice makes it a hearty meal.
Ingredients
- 14 cups water (plus more for parboiling)
- Few slices of ginger
- 6 chicken drumsticks
- 1/2 green cabbage, diced
- 1 cauliflower, diced
- 6 Plum/Roma tomatoes, diced
- 1 yellow onion, diced
- 8 baby potatoes*, diced
- 2 zucchinis, diced
- 1 cup wild rice, cooked**
Instructions
- Cook wild rice according to package instructions, set aside.*
- In a large pot, bring 14 cups of water to a boil.
- In a separate pot, bring a pot of water, enough to cover the chicken drums, to a boil. Add ginger and chicken, boil for 5 minutes to get rid of impurities.
- Transfer chicken to the large pot of boiling water along with all the vegetables except for the zucchini.
- Once it comes to a boil again, turn heat down to medium-low and gently simmer for 20 minutes until all the vegetables have softened.
- Add zucchinis and simmer for another 10 minutes.
- Let cool, tear chicken and discard bones. Serve warm soup with cooked wild rice. For babies not familiar with eating solids, strain broth and serve by itself.
Notes
* See blog post on ideal type of potatoes.
** Set cooked wild rice aside in a separate container and add it into the soup when serving.
*** Dice vegetables to a size that baby/toddler can handle. When fully cooked, vegetables should be soft. Ensure baby is familiar with mixed textured foods before feeding.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 50mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 10g
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