Creamy Chicken & Corn Soup

Prep time : 10 mins
Cooking time : 20 mins
Serves : 6

Ingredients :
1 litre salt-reduced chicken stock
40g small pasta
175g finely chopped cooked chicken
125g tinned creamed corn
1 tablespoon chopped parsley

Method:
Put the stock and pasta in a saucepan

Bring to the boil, then reduce the heat and simmer for 10-12 mins or until the pasta is very tender.

Add the chicken and corn and simmer for 5 mins.

Stir in the parsley and cool slightly.

Process in a blender or food processor until smooth.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Tomato Soup

Soup is a great way to get vegetables into toddlers. Make sure it is cool enough to eat and then let them dunk toast fingers for a nourishing 'hand on' meal.

Prep time : 10 mins
Cooking time : 20 mins
Serves : 4

Ingredients :
20g unsalted butter
1 celery stalk, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 garlic clove, crushed
700g tomato-based pasta sauce
750ml salt-reduced chicken or vegetable stock
1 teaspoon sugar
1 parsley sprig
1 bay leaf
250ml milk
2 teaspoons chopped parsley
toast, to serve

Method:
Melt the butter in a saucepan and saute the celery, onion and carrot for 3-4 mins.

Add the garlic and cook for 30 seconds.

Add the pasta sauce, chicken or vegetable stock, sugar, parsley sprig and bay leaf

Bring to the boil, then simmer for 10 mins.

Remove the parsley and bay leaf.

Puree the soup in a blender, then return it to the pan.

Stir through the milk and heat until hot.

Garnish with the parsley and serve with toast.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Cauliflower Soup

Cauliflower, along with broccoli, brussels sprouts and cabbage, belongs to the Brassica family of vegetables, which are all excellent sources of vitamin C.

Preparation time : 10 mins
Cooking time : 15 mins
Makes : 6-8 serves

Ingredients:
2 teaspoons olive oil
1 small onion, chopped
1 small garlic clove, crushed (optional)
300g cauliflower, cut into small florets
500m salt reduced vegetable or chicken stock

Method:
Heat the oil in a saucepan over medium heat.

Add the onion and garlic and cook for 2-3 mins or until softened.

Add the cauliflower and stock, cover and bring to the boil.

Reduce the heat to low and simmer for 10 mins.

Cool slightly and process in a blender or food processor until smooth.

The soup keeps for up to 3 days in the refrigerator or can be frozen in serving-size portions for up to 2 months.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd