Spicy Parsnip Soup

I think this means he liked it!

Serves 2 adults and one baby

Ingredients

1 tablespoon oil or butter
1 small onion
2-4 parsnips (depending on size)
2 cloves garlic
1-2 teaspoons medium curry powder (depending on taste)
500ml vegetable stock
a splash of milk

Method

Heat the oil or butter, add the onion and fry until soft
Add garlic and curry powder and fry a little more
Add parsnip and stock, bring to the boil and simmer for about 20 minutes, or until parsnip is soft
Remove from heat and blend using a stick blender until smooth.
Add milk until you have the thickness you want, and return to heat to warm through

Serve with bread and butter

Red Lentil and Sweet Potato Soup

At first, I thought that soup and Baby Led Weaning sounded like a bad combination, but it's actually great. Arthur, soon learned to dip his bread in the soup. It actually makes less mess than many meals we have tried. I also add a little baby pasta to left over soup for occasions when we will be eating out in places that are not so tolerant about mess. He is happy to be spoon fed this 'mixture' and eat it alongside 'clean' foods, like cucumber sticks.



Ingredients

1 tbsp oil for frying
1 medium onion
1 medium sweet potato (peeled and cubed)
1 small apple (peeled and sliced)
1 tsp medium curry powder
1/2 tsp ground coriander
1/2 tsp ground ginger
500ml low salt vegetable stock
60g red lentils
Small handful of fresh coriander leaves


Method

Finely chop the onion and fry gently in a large saucepan with the curry powder.
Add the vegetable stock.
Add the remaining ingredients, bring to the boil and then simmer until the sweet potato and lentils are cooked (about 20 mins)
Blend with a stick blender


Serve with toast fingers