|1 head of Cauliflower|
|4-6 sticks of Celery|
|1 cup of chopped Roasted Chicken|
|32 ounces of Unsalted or Low Sodium Chicken Broth|
|Salt and Pepper|
|1 large Shallot|
|4 tablespoons of Unsalted Butter|
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 were just too hard to chew on. This is why I loved pureeing and making soups. Rayden was a fan of sipping soups and broths. He really liked carrot soup and miso.
This recipe is a delicious blend of cauliflower, leeks, and celery, which are good sources of vitamins and nutrients that may help with developing and building a growing immune system. They also help with digestion being they’re good sources of fiber.
To give the soup more sustenance and appeal for an adult palette I added some roasted chicken and sprinkled a handful of salty and crunchy 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.
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.
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