This vibrantly green Pea and Mint Soup makes for a delightfully filling lunch. Soup is always a healthy and easy lunch idea and also a perfect food for your baby. Just remember to omit salt and reduce the amount of stock when making for your baby. This particular flavour is packed with hearty vegetables, and the mint gives the meal a refreshing kick. During a long school day, this is just the thing to fuel your little one and fight their hunger. Delicious when kept nice and warm in our Mummy Cooks food flask, lunches rarely come more satisfying than this cosy soup recipe.
Cook time: 30-35 minutes
Makes: 4 Adult portions
1 tbsp olive oil
1 large leek, finely chopped
1 stick celery, finely chopped
1 bay leaf
4 tbsp mint, finely chopped
2 potatoes, peeled and cubed
800ml low salt vegetable stock
250g peas, frozen
120ml milk
salt and pepper (omit salt for baby)
Method:
- Heat the olive oil in a large saucepan over a medium heat. Cook the leek for about 5 minutes until softened.
- Add in the celery, bay leaf, mint and potatoes and cook for 3 minutes with the lid ajar.
- Add the stock and bring the mixture to the boil. Reduce the heat and simmer with the lid on for 20 minutes. Add the peas and cook for a further 5 minutes.
- Once the vegetables are nice and tender, blend everything together before stirring in the milk. For a smaller baby, add less milk and serve as a purée.
The Food Flasks come in four different colours, just what you need on the go with your baby or during the school week!
