Weaning can be a confusing time and it is important to give your baby a good experience as they try new tastes and textures.
Doidy Cup, the makers of the famous slanted baby cup, have collaborated with Charlotte Stirling-Reed, a Registered Nutrition Consultant specialising in maternal, infant and childhood nutrition, to create two delicious healthy soups packed with vitamins and minerals. By adding a splash of milk or yoghurt they can also offer an extra dose of calcium for the development of healthy teeth and bones.
Charlotte says: “Sometimes it can be a challenge to encourage children to ‘eat their greens’. That’s why it’s best to start offering vegetables, including plenty of green veggies, when they are first introduced to solid foods.
“Soups are great as they are easy and inexpensive to make, can include pretty much any vegetables and children tend to enjoy them too.”
DOIDY CUP’S HEALTHY SOUP RECIPES
These soups can be thinned or bulked out with extra veggies to make it the right texture for your baby. Adding milk and yoghurt to get the consistency (and temperature) right can really help too and this also boosts the soups’ nutrient content at the same time.
*NB: Cows’ milk can be used in cooking from 6 months of age.
Doidy Cup Sweet Potato & Carrot Soup
• Sweet potatoes are high in beta-carotene (vitamin A) plus they contain vitamin C, calcium and iron.
• Carrots are an excellent source of beta-carotene which is converted to vitamin A in our bodies. Carrots also provide vitamin K which helps in the maintenance of normal bones and contribute to normal blood clotting.
25g unsalted butter or vegetable oil
1 small onion chopped finely
Optional – ½ teaspoon of mild curry powder to your taste
1 medium sweet potato peeled and chopped into small pieces
3 carrots peeled and sliced
250ml of boiled water or ½ low salt stock cube made up as per pack instructions with 250ml of water – further water or milk may be added to ‘thin’ the soup to your required consistency
Dash of milk or a dollop of natural yoghurt to thin the soup or to serve
1. Melt the butter or heat the oil in a pan
2. Add chopped onion and cook till softened (add mild curry powder if using)
3. Add chopped sweet potato, carrots and stock / boiled water and cook for 10-15 minutes until vegetables have softened
4. Leave to cool slightly, then blend till smooth and add any further water or milk to desired consistency
5. Serve warm in a Doidy Cup with a dash of milk or a dollop of natural yoghurt stirred in to help cool and thicken
Doidy Cup Spinach & Potato Soup
• Spinach contains small amounts of iron but is also packed with other nutrients such as calcium, folate, vitamin K and beta-carotene. Many of these are important for the functioning of the immune system.
• If you add natural yoghurt or milk this recipe will also be a good source of protein and calcium for healthy bones and teeth.
• NB: Cows’ milk can be used in cooking from 6 months of age.
• 1 oz low salt butter or vegetable oil
• 1 small onion chopped
• 1 medium potato peeled and chopped into small chunks
• 2oz of fresh spinach leaves
• ½ low salt stock cube made up with 250ml boiled water – alternatively, if you prefer, use boiled water and no stock cube
• A dash of milk or a dollop of natural yoghurt to thin the soup or to serve
• Alternatively, stir in crème fraiche and a sprinkle of nutmeg just before serving
1. Melt the butter or heat the oil in a pan and add the chopped onions and potatoes. Cook gently for a couple of minutes
2. Add the stock or water and boil for 10 minutes or until potatoes have softened
3. Wash the spinach leaves and remove tough stalks. Then add to potatoes and stir until wilted
4. Leave to cool then blitz with a blender till smooth and add any further water or milk to desired consistency
5. Add a dollop of crème fraiche and sprinkle of nutmeg if you wish and serve warm in a Doidy Cup