Introducing your little one to solid foods can be a wonderful journey filled with exciting flavors and textures. One of the best ways to ensure your baby gets a nutritious and delicious meal is by making homemade vegetable soup.
This baby food recipe for vegetable soup is gentle on tiny tummies yet packed with essential vitamins and minerals. Fresh vegetables simmered to perfection create a smooth, comforting soup that’s perfect for babies just starting their food adventure.
Plus, it’s easy to customize with your baby’s favorite veggies or whatever you have on hand in your kitchen.
Not only does this recipe provide a wholesome meal, but it also encourages healthy eating habits from an early age. Making your own baby food means you control the ingredients—no preservatives, additives, or excess salt.
This vegetable soup is a great starting point before moving on to more complex flavors and textures. By following this simple recipe, you’ll have a tasty, nutritious meal ready in no time, helping your baby grow strong and happy.
Why You’ll Love This Recipe
This vegetable soup recipe is a nutrient-rich, easy-to-make meal designed specifically for babies. The gentle cooking process preserves the natural flavors and nutrients of each vegetable, making it ideal for sensitive little palates.
It’s free from salt, sugar, and artificial ingredients, so you can feel confident about every spoonful.
Additionally, this recipe is incredibly versatile. You can swap out vegetables based on seasonality or your baby’s preferences.
It’s also a fantastic way to use up leftover veggies, reducing food waste in your home. If you want to explore more wholesome vegetable dishes for your family, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals which offer vibrant ways to enjoy veggies.
Finally, making baby food at home saves money and lets you introduce your child to the freshest ingredients possible. This recipe can even be frozen in portions for busy days, making it a practical staple in your meal prep routine.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrot | 1 medium | Peel and chop |
| Sweet Potato | 1 small | Peel and dice |
| Zucchini | 1 small | Wash and chop |
| Peas (fresh or frozen) | 1/4 cup | Optional for sweetness |
| Potato | 1 small | Peel and dice |
| Vegetable broth or water | 2 cups | Low sodium or homemade |
| Olive oil | 1 teaspoon | For added healthy fats |
Equipment
- Medium saucepan or pot
- Cutting board and sharp knife
- Blender or food processor
- Measuring cups and spoons
- Spoon for stirring
- Storage containers for leftovers
Instructions
- Prepare the vegetables: Wash, peel, and chop the carrot, sweet potato, zucchini, and potato into small, uniform pieces. This helps them cook evenly.
- Sauté the veggies: In a medium saucepan, heat the olive oil over medium heat. Add the chopped carrot, sweet potato, and potato. Stir occasionally for 3-4 minutes to soften slightly.
- Add zucchini and peas: Add the zucchini and peas to the pot, stirring to combine all ingredients.
- Pour in broth: Carefully add 2 cups of low sodium vegetable broth or water to the saucepan. The liquid should cover the vegetables; add a little more if necessary.
- Simmer: Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes or until all vegetables are tender when pierced with a fork.
- Blend until smooth: Remove from heat. Transfer the cooked vegetables and broth to a blender or food processor. Blend until smooth and creamy. Add extra water if the soup is too thick for your baby’s preference.
- Cool before serving: Allow the soup to cool to a safe temperature before feeding your baby. You can store leftovers in airtight containers in the fridge for up to 3 days or freeze for longer storage.
Tips & Variations
“Start with single vegetables first to check for any allergies before combining them in this soup.”
Feel free to experiment with other baby-friendly vegetables like pumpkin, butternut squash, or green beans. You can adjust the consistency by adding more liquid or cooking longer to soften the veggies more.
As your baby grows, try leaving the soup a little chunkier to help develop chewing skills. For added nutrition, consider mixing in a teaspoon of cooked lentils or quinoa once your baby is comfortable with solids.
If you want to prepare a full meal for the family, pair this soup with some soft homemade bread. Our Vegan Bread Machine Recipe for Soft, Delicious Loaves is a perfect companion for a wholesome dinner.
Nutrition Facts
| Nutrient | Amount (per serving) | Benefits |
|---|---|---|
| Calories | 70 kcal | Provides energy for growing babies |
| Vitamin A | 850 IU | Supports healthy vision and immune function |
| Vitamin C | 12 mg | Boosts immunity and helps iron absorption |
| Fiber | 2 g | Aids digestion and promotes gut health |
| Iron | 0.8 mg | Essential for healthy blood and brain development |
| Healthy fats (from olive oil) | 5 g | Supports brain development and nutrient absorption |
Serving Suggestions
This vegetable soup is perfect served warm in small portions for your baby’s mealtime. Use a soft, baby-friendly spoon to encourage self-feeding or spoon-feed gently to introduce new tastes.
For older babies, you can mix this soup with a little plain yogurt or cottage cheese for creaminess and added protein. It also works wonderfully as a base for other recipes—try mixing it with soft grains like rice or millet for a heartier meal.
Looking for more healthy, vegetable-rich recipes to complement your baby’s diet? Check out our Low Calorie Vegetable Soup Recipe for Healthy Eating for a family-friendly option that adults will love too!
Conclusion
Making homemade vegetable soup for your baby is a simple, rewarding way to introduce nutritious solids early on. This recipe balances essential vitamins and minerals with a smooth, comforting texture that’s perfect for little ones.
By choosing fresh, wholesome ingredients and avoiding additives, you’re giving your baby the best start towards a healthy relationship with food.
Plus, the versatility of this soup means you can adapt it as your baby grows and their tastes evolve. It’s also a great addition to your family’s meal rotation, easily paired with breads or grains to create satisfying meals for all ages.
For more inspiration on wholesome cooking, explore our Vegetable Alfredo Recipes for Creamy, Healthy Dinners and other creative dishes to keep your kitchen vibrant and your family nourished.
Enjoy this nourishing baby food vegetable soup and happy cooking!
📖 Recipe Card: Baby Food Recipes Vegetable Soup
Description: A simple and nutritious vegetable soup perfect for babies starting solids. Packed with mild flavors and easy-to-digest ingredients.
Prep Time: PT10M
Cook Time: PT25M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 small carrot, peeled and chopped
- 1 small potato, peeled and diced
- 1/2 cup peas (fresh or frozen)
- 1/2 small zucchini, chopped
- 1/4 cup sweet corn kernels
- 1 small tomato, peeled and chopped
- 2 cups low-sodium vegetable broth
- 1 teaspoon olive oil
- 1/4 teaspoon mild dried basil (optional)
- 1/4 cup water (if needed)
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped carrot, potato, and zucchini; sauté for 3 minutes.
- Pour in vegetable broth and bring to a boil.
- Add peas, corn, and tomato; reduce heat and simmer for 20 minutes.
- Remove from heat and let cool slightly.
- Puree the soup until smooth, adding water if needed for consistency.
- Allow to cool to a safe temperature before serving.
Nutrition: Calories: 70 kcal | Protein: 2 g | Fat: 2 g | Carbs: 12 g
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