Recipe developed by LittleOak's in-house nutritionist, Lauren Cooke-Niemczyk
This is a nourishing, warming soup for you and your little one. The addition of our LittleOak Toddler Milk adds a naturally creamy texture, while the mix of vegetables are high in fibre and nutrients.
We recommend using bone broth or meat stock, either homemade or store-bought. You can adjust the amount of stock or LittleOak Toddler Milk to achieve your preferred consistency.
This recipe is really flexible, so feel free to use whatever vegetables you have on hand. Keep in mind that higher amounts of starchy vegetables like potatoes, pumpkin, or squash will create a thicker, more velvety soup.
Makes approx. 6 toddler portions
Ingredients
- 2 tbsp olive oil
- Knob of butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 leeks, finely chopped
- 3 carrots, finely chopped
- 1 head of broccoli and stalk, finely chopped
- 1 large or 2 medium potatoes, finely chopped
- 2 bay leaves
- 1 litre bone broth/meat stock
- 1 serving of LittleOak Toddler Milk (30g mixed with 200ml water)
- Salt and pepper to taste
- Optional - tin of beans or lentils (drained and rinsed)
Instructions
- Melt the butter and olive oil in a large soup pan on a medium heat.
- Add the onion, garlic, carrot, leek, broccoli and bay leaves
- Sauté for 10 minutes until soft.
- Add the bone broth/meat stock, then the potatoes.
- Cover and simmer (not boil), for 20 minutes.
- (If adding the tin of beans or lentils, add 5 mins before taking off the heat).
- Take off the heat and allow to cool slightly.
- Add the LittleOak Toddler Milk.
- Remove the bay leaves, then using a stick blender, blend the soup until smooth and creamy. You could also blend 50% and leave 50% chunky.
- Season with salt and pepper to taste/your preference.
- Serve with a drizzle of extra virgin olive oil, or a grating of cheese.
