A Nice and Healthy Soup for Teething Babies and Toddlers

Our son, Rayden, started eating solid foods around 10 months when all of his teeth were coming in.  We wanted to introduce vegetables to him first, but some vegetables are just too hard to chew on.  Especially during the teething period.  This is why I love pureeing and making soups.  Rayden loves sipping, drinking, and spilling soups and broths.  He is a big fan of my carrot soup and miso. This recipe is a delicious blend of cauliflower, leeks, and celery, which are good sources of vitamins and nutrients that will help develop and build his immune system.  They also help with digestion being sources of fiber.  This soup is Rayden approved.

To give the soup more sustenance I added some roasted chicken that I had made a day or two before and then sprinkled with salty, crunchy, and addictive mixed nuts. For my vegetarian friends, tofu (whether plain or fried) would be a great replacement for the chicken. I like it when I can make “baby food” that is mommy and daddy friendly, too.  Then we all get to share a meal together and our son gets to eat the same food as his parents.  We are hoping this will teach him good eating habits in the long run.  In the short run, we get to fill up on a bowl of soup that is comforting, warm, and plenty.  Rayden gets to eat like mommy and daddy.


Cauliflower, Leek, and Celery Soup with Chicken and Mixed Nuts

Ingredient List

1 head of Cauliflower
4-6 sticks of Celery
1 cup of chopped Roasted Chicken (optional)
32 ounces of Unsalted or Low Sodium Chicken Broth
2 Leeks
Salt and Pepper
1 large Shallot
4 tablespoons of Unsalted Butter
Mixed Nuts (optional)

To build the soup start by prepping the vegetables:

  • Chop bite-sized pieces of cauliflower, celery, leeks, and shallots
  • Place them in a mixing bowl and leave aside

Take out a sauce pan and bring to medium-high heat:

  • Melt UNSALTED BUTTER and wait until the butter sizzles a little bit
  • Then gently add in the mixed bowl of vegetables
  • Allow for the vegetables to cook until soft and stirring occasionally
    • Lower the heat to medium if necessary to avoid burning the vegetables

Once the vegetables are soft add UNSALTED or LOW SODIUM CHICKEN BROTH

  • Using a hand-held blender, gently puree the ingredients together
    • If you don’t have a hand-held blender, but you have a blender I recommend you transfer the cooked ingredients into the blender first, then add chicken broth, puree, and transfer the pureed soup back into the sauce pan.
  • Add bits of ROASTED CHICKEN
  • Let the soup simmer for about 5-6 minutes, stirring occasionally
  • Finally, taste the soup and add SALT and PEPPER accordingly

Serve in a bowl and sprinkle with MIXED NUTS

That’s it! Enjoy and eat well.

Cauliflower, Leek, and Celery Soup with Chicken and Mixed Nuts 2

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