baby & toddler food: potato, parsnip and leek soup

It was coldish yesterday (28deg) so I took advantage of the weather and made my all time favourite soup. Harry, really, reaaaalllyyy liked it, you know when they claw at you for the bowl but you are trying to enjoy it yourself? 

Ingredients 

1 knob of butter

1 leek, finely chopped 

1 small brown onion peeled, chopped

1 clove of garlic peeled, chopped

3 large potatoes peeled, diced

1 parsnip, peeled, chopped 

2 cups of chicken stock (homemade is better) 

½ cup thickened cream

Dash of Worcestershire sauce

Method 

1/ Melt butter in pan over medium, add leeks, onions and garlic. Saute until soft 


2/ Add potatoes and parsnip, stirring well. Add stock, bring to a boil and simmer partially covered, for 30 mins (or until potatoes and parsnip are really soft) 


3/ Allow to cool slightly, then puree, leaving a slight texture 


4/ Return to pot, stirring well. Bring to boil, let simmer. Add cream and worcestershire sauce 


5/ Remove an unseasoned portion for your baby and season the remaining soup with salt and pepper


Serve with toast fingers 

Tips

If you like it thick, only add the stock so it just covers mixture

For pumpkin soup just switch the potato for a butternut pumpkin half

If you want to freeze it, don’t add the cream to the mixture until you want to eat it