Alfresco dining the BLW way!

Alfresco dining the BLW way!

Wednesday, 13 October 2010

Spicy Parsnip & Carrot Soup

Parsnips are carbohydrates which are the only fuel source for many vital organs, including the brain, central nervous system and kidneys.  Parsnips are a good source of vitamin C (immune booster, potent antioxidant) and niacin (vitamin B3 which assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy).  They also provide some vitamin E, potassium (which is essential for the function of all organs in the body) and dietary fibre.  Carrots are an excellent source of beta carotene, which is converted in the body to vitamin A.  Vitamin A helps with night vision - that’s why children are told to eat carrots so they will be able to see in the dark!  Vitamin A also benefits the skin and is great for the immune system.  Garlic is a good source of vitamin B6 and C.  So enjoy this soup safe in the knowledge it's not only really yummy, it's good for you and baby too!

Makes 2 Adult and 2 baby portions

1 small onion
4 garlic cloves
2 carrots
2 parsnips
Olive Oil
1 tbsp curry powder
200 -300 ml of stock (Kallo do a low salt stock cube)
Crusty bread

Preheat oven to 200'C/400'F/Gas Mark 6.
Dice onion and place in a roasting tin.  Remove skin from garlic cloves and place whole in tin.  Chop up carrots and parsnips into your baby's usual eating sized sticks. Drizzle with olive oil and scatter the curry powder all over the vegetables. Roast in oven for 30 minutes, remove and turn vegetables to ensure even cooking.  Roast for approximately another 30 minutes (keep an eye and nose on them though and if you think they are ready sooner get them out!).  At this point I took a few sticks of carrot and parsnip out to serve Ethan with his lunch.  Pour everything else from tin into a saucepan and add 100ml of stock.  Use a hand blender to blend as much as you like, gradually adding more stock.  I like my soups pretty thick but if it's too thick for you just add more boiling water.  I used a petit pain when giving Ethan some, ripping up the bread and dunking it into the soup and then giving him that to eat.  You could put this in a loaded spoon to give your baby too.  My friend Hannah's baby Ollie was over for lunch and loved this soup too so that's the thumbs up from two babies today!

The curry and the garlic really compliment the carrot and parsnips.  I put a bit of black pepper in too as I love the stuff.  Enjoy ;)  

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