When it comes to eating his vegetables my baby is a bit hit and miss. Some days he’ll devour broccoli, others, unless it’s beige, carbs or meat, he just throws it on the floor. However I cook them, he will not eat carrots though! So to combat that in addition to making vegetable based dinners such as our favourite vegetable bean bake, and vegetable lentil pie, I have also started making soup. Home made soup is great for the winter. It’s also great because you can make a big batch for the whole family to enjoy, or save portions and freeze it for your children. The beauty of this recipe is it’s basically a “chuck whatever you have in the fridge” in kind of recipe. It doesn’t require cream – what makes it creamy is the use of whole milk. Although if you want to be fancy you can dollop some cream or creme fraiche on and add some extra seasoning and fresh thyme when you serve it for the grown ups! I wouldn’t skip on the mushrooms though as they add to the flavour. You don’t need to worry about children not liking any of the vegetable because you blend it at the end with a handheld blender!
Easy homemade cream of vegetable soup recipe
2tsp olive or rapeseed oil
Handful of mushrooms
Half a small broccoli or cauliflower
1 bay leaf
1 heaped tbsp plain flour
500ml whole milk
- Peel and dice the onion and fry gently in a pan with the oil, covered, for 5 minutes until the onions are soft, but not brown.
- Peel the carrot and chop all of the other vegetables into chunks.
- Add all the vegetables to the pan with the bay leaf and stir. Leave to cook gently, covered, for 15 minutes or until the carrots are cooked.
- Add the flour and stir.
- Add half the milk and stir well.
- Mix in the remaining milk and bring to the boil, stirring all the time, until thickened.
- Remove the bay leaf.
- You can either serve as it is, with chunks, or use a handheld blender. I use a slightly older version of this Kenwood Triblade Hand Blender.