Baby Food Recipes

• Parsnip & Apple Soup

Recommended for any age 6 months + (and tasty for all the family too)

• Makes 2 batches, each serving 2 adults and 2 children
• Prep time: 10 minutes Cook time: 30 minutes

Ingredients

• 2 teaspoons olive oil
• 1 large onion, chopped
• 700g parsnips, peeled and roughly chopped
• 250g potatoes, peeled and roughly chopped
• 2 apples, peeled and roughly chopped
• 1/2 teaspoon dried rosemary
• 1 litre low salt vegetable stock
• 250ml whole milk

Method

1. Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Pour in the stock and bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.
2. Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.
   

Tip:Divide into portion-size containers before freezing so you can defrost exactly the amount you need.

This can be messy for young children, but persevere - my son really loves it.