You probably recall that I recently wrote about making nutritious healthy baby food. What I didn’t tell you then, I realize, is about the utensil I actually use to prepare meals for Lulu. Magical! Oh how grateful I am to own a Beaba Babycook! It’s really the best kitchen gadget for a new maman! Perhaps you think you do not need one, and that’s fine too, but I must say that, it’s really simplified the preparation of Lulu’s foods. The bonus? It’s useful for that purpose and for whatever else you want.
Carrot and Parsnip soup with coriander
Today, for example, I prepared a white sweet potato, purple turnip and chicken meal for Lulu. I flavored her food with garlic and coriander. She ate the whole thing, with red quinoa on the side. Meanwhile, I was having a carrot and parsnip soup with coriander too. She ate some of that as well! And I ate some of hers.
We were in fact both enjoying one of the last supplies of local vegetables from our farmer’s market. I told Lulu how sad I was to see them go for the winter. She gave me a cuddle. Then we went to the park and she would not love the swing.
It made the two of us happy. With very happy bellies too.
- 2.5 oz (70 g) peeled and diced white sweet potato
- 2.5 oz (70 g) peeled and diced purple turnip
- 1.5 oz (40 g) diced zucchini
- 1.5 oz (40 g) diced chicken breast
- 1 garlic clove, peeled and diced
- A few leaves of fresh coriander
- A pinch of ground coriander
- Place all the ingredients in the basket of your steamer and steam until soft– about 10 to 15 minutes.
- Purée the vegetables with some of the cooking water, to reach the texture you like. Serve with a drizzle of quality olive oil.
- 1 pound peeled and diced carrots
- 7 oz (200 g) peeled and diced parsnips
- 7 oz (200 g) peeled and diced potatoes
- 5.5 oz (150 g) peeled and diced purple turnips
- 4 garlic cloves, peeled and chopped finely
- 4 cups chicken stock
- 1 bay leaf
- 1/2 tablespoons ground coriander
- 1/4 cup fresh coriander leaves
- 2 tablespoons olive oil + more to serve
- Grated Parmesan, to serve
- In a flameproof casserole, heat two tablespoons olive oil on medium heat. When warm, add the ground coriander and garlic, and cook for 1 minute, without browning, until fragrant.
- Add all the other vegetables and fresh coriander and cook for 3 more minutes.
- Cover with the stock and add the bay leaf. Simmer, covered, for 20 minutes, or until the vegetables are soft.
- Discard the bay leaf and purée the soup. The soup is fairly thick, which is the texture I wanted. If you prefer the soup thinner, add more stock. Serve with grated Parmesan and freshly chopped coriander, and a drizzle of olive oil.