Today, I decided to make a fantastic baby broccoli soup recipe, and let’s be clear, it’s perfect for the whole family, especially during winter evenings!
Baby and family broccoli soup
Broccoli is a superb green vegetable, rich in iron (as discussed in my article on the best iron sources for babies), potassium, and vitamins. It’s a true ally for our winter recipes, and we shouldn’t miss out!
Mixed with potatoes to soften and add a starchy element, along with a topping of roasted hazelnuts (crushed well for very young children to avoid any choking hazards) and parmesan chips, it’s a real delight 🙂
Creamy soups are just perfect for winter evenings with the family. It’s easy for the baby to eat, comforting for everyone, and a great way to load up on vegetables and vitamins – simply ideal!
- 1 large broccoli head
- 4 large potatoes
- Heavy cream
- 1/2 onion
- Grated parmesan cheese
- Some hazelnuts
- Wash and cut the broccoli into florets, and the potatoes into cubes or slices. Slice the half onion into rounds.
- Crush the hazelnuts (to prevent choking).
- For parmesan chips, preheat the oven to 375°F (190°C). Grate the parmesan into approximately 8cm diameter rounds (or your desired size) on a baking sheet. Bake for 6-7 minutes until golden. Let them cool to harden into crispy parmesan chips.
- Steam the vegetables in a steamer basket for about 12 minutes.
- In a hot pan, place the crushed hazelnuts, stir occasionally, and toast for 2-3 minutes until they are golden. You can also toast them in the oven simultaneously with the parmesan chips, but I prefer checking their doneness in the pan.
- Blend the cooked vegetables with a little cooking water if needed for the desired consistency. Add some cream.
- Pour the soup into bowls, top with toasted hazelnuts and parmesan chips.
Enjoy your creamy broccoli soup with hazelnuts and parmesan in family!
- Let the finished broccoli soup cool at room temperature for about 30 minutes.
- Hazelnuts can be stored for a few weeks in an airtight container.
- Prepare parmesan chips just before serving.
For the soup:
- Refrigerator: Store for 2-3 days.
- Freezer: Freeze in a suitable container for up to 2 months.
Tip: Thaw the soup in the refrigerator overnight or gently reheat it in a double boiler for a perfect consistency.