Rich cauliflower soup for babies
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ingredients
1 pk smaller cauliflower 100 g frozen or fresh green peas 100 g yellow lentils 1 pk smaller carrots a little garlic, cumin, rapeseed oil 1 pinch of Himalayan salt
progress
I like that our 14 month old daughter likes the soups. Her tastes are changing though, whereas in her year it was smooth cream soups, now she likes it finely grated and preferably if there are slugs in it. I try to mix and match all kinds of veggies, but what she loved in the early months she won’t even see now. If you have kids you know that cooking for them is a system of trial and error and success. Luckily, I always cook in a bigger pot for the whole family and they always eat everything. The combination of cauliflower and finely chopped carrots with lentils is both filling and packed with protein, beta-carotene. Canola oil contains vitamins A, E and K and at the same time, being a fat it also helps their absorption. As such, the oil is one of the top in our kitchen. It contains a balanced amount of omega 3 and omega 6 saturated acids. Fats are also an important part of our meals. If we are to intake them, they should be from the healthier range. Soups are one way to use them – refined oils for example for a base with onions, nativ for hot Vegetable Recipes, or even drizzled into a finished soup.
1.
Finely grate the carrots and fry in the oil with the garlic and lentils (washed). Pour water and let it boil, the carrots will develop a beautiful color. Add finely chopped cauliflower, green peas – cumin and salt to taste. Boil through. Add butter, herbs…
2.
Tip: some kids don’t like bigger pieces of food, so finely shredded Vegetable Recipes help, or mashed with a fork at the end before serving. We serve such soups at home to the little one from the age of 1.
