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Spinach and Kale Soup

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Kale and Spinach Soup

This super soup is full of iron so a superb dinner for a growing baby! I've also pushed this recipe to friends who are breastfeeding and pregnant too. My mother-in-law was a little intimidated by the “toxic looking colour” but was surprised how good it tasted! I’ll take that as a win.

You can freeze this soup in small cartons to serve at a later date and also mix it with some pasta to use as a pasta sauce.

I came across this recipe on Instagram by ‘babyledfeeding.com’ and absolutely love it! I have slightly adapted it – mainly to make it quicker to produce! ;)

Prep time: 15 mins

Cooking time: 15 mins

Serves: 10 adults – I always like to make extra so I can batch freeze.

 

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion
  • 2 clove of garlic
  • 2 tbsp plain flour
  • 1 litre homemade chicken stock / stock cube
  • 1 medium head of broccoli, roughly chopped
  • 2 cups of frozen peas
  • 2 sticks of celery chopped
  • 1 bag of Kale
  • 1 bag of pre-washed spinach
  • ½ tsp of cumin
  • Pepper to taste
  • 2 tbps natural yoghurt (optional)
  • Small bunch of parsley

 Spinach and Kale soup

Method

  • Cook the onion in the olive oil and once softening add the garlic and cook for another minute.
  • Add the flour and quick stir to absorb, it will look like a white sticky paste.
  • Add half of the chicken stock and stir in with a whisk then add the rest
  • Add the broccoli, celery, peas and simmer for 10 mins.
  • Take off the heat and add the bags of kale and most of the spinach, pepper and cumin.
  • Blitz with a food processor. You can also add to a liquidiser if you want it to be totally smooth.

To serve, add a little yoghurt and parsley.

Weaning: babies can eat this from six-months–old.

Source:  Babyledfeeding.com. Check out their website for more great recipes.

 

 


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