The miracle soup recipe for babies (from 6 months)

Today, I’m sharing a baby soup recipe… and I call it the miracle soup! 🙂

This recipe is incredibly easy to make, very gentle, and packed with flavor.
It’s perfect for continuing baby’s food journey and gently introducing new tastes to their tiny palate.
You can customize this soup however you like: by adding baby-friendly spices, fresh herbs (I love adding fresh parsley from 8 months), or even a mild soft cheese like Kiri or The Laughing Cow.

This recipe features 4 key vegetables:

• Carrot – Packed with vitamins and often one of baby’s first favorite veggies! Plus, it helps support healthy digestion.
• Potato – A soft, gentle starch that works in any recipe. Bonus: it’s great for maintaining a healthy gut.
• Leek – Full of flavor, fiber, and antioxidants. Its mild taste is a great introduction to the onion family for baby.
• Celery – Also full of flavor and rich in vitamins. Too good to leave out!

These four veggies are staples in a baby’s diet.
And during colder months, this warm, nourishing soup is just what our little ones need to stay strong and cozy. Plus, they’re great allies against winter viruses!

This recipe can be served as a soup or as a purée, just reduce the amount of cooking water when blending and adjust the texture to your liking.

You can give this soup to your baby from 6 months old, and it’s so good, the whole family can enjoy it! You won’t regret making extra. 😉

Here’s what you need to make this miracle soup (carrot, potato, leek, and celery)
From 6 months old – makes about 550 ml (18.6 fl oz) of soup :

Ingredients

• 200 g (7 oz) carrot (about 2 large carrots)
• 100 g (3.5 oz) leek white part (about 1 large leek white)
• 50 g (1.75 oz) celery stalk (about 1 stalk)
• 200 g (7 oz) potato (about 2 large potatoes)
• 2 teaspoons sunflower oil

Preparation

Let’s start with the carrots. Wash, peel, and slice them into thin rounds.

Place the carrot slices into a large bowl.

Now, move on to the leek. Cut off the green part (which is harder to digest) and keep only the white part. Remove the first outer layer, rinse it under water, and slice it into rounds about 1 cm thick.

Add the leek slices to the bowl with the carrots.

Next, the celery stalk: remove the leaves, rinse it under water, then carefully peel away any visible strings on the surface.
You can gently snap the celery in places to pull off the strings more easily.

Slice the celery stalk (string-free) into small pieces, about 1 cm thick, and add them to the bowl.

Finally, the potatoes. Wash, peel, and slice them into thin rounds.
Add the potato slices to the bowl as well.

Cooking

Add water to the bowl to rinse the vegetables thoroughly.
Swirl them in several baths if needed to clean them well, then place the vegetables into a steamer and cook for about 15 to 17 minutes. Let’s go!

Once the vegetables are cooked, transfer them to a blender.
You can also use an immersion blender, which is perfect for making soups!
As I mentioned earlier, you can turn this preparation into a purée, a velvety soup, or a more liquid soup, it’s up to you to choose the texture by adjusting the amount of cooking water added during blending. Blend until smooth!

Before serving, add the sunflower oil or sour cream (about 1 small teaspoon per portion).
It’s best to add the oil at the very end to preserve its nutritional qualities.

I usually like to add a little cream cheese (or similar mild cheese), and sometimes a bit of fresh parsley (from 8 months onward).
This soup is ideal for dinner!
If you want to add a little meat, fish, or egg, that’s absolutely possible, but it’s better to serve animal proteins at lunchtime so they are properly digested during the afternoon and don’t disturb baby’s sleep at night.

And there you have it, our Miracle Soup (carrot, potato, leek, and celery) for baby (from 6 months) is ready.
Your little one is going to love it!

Bon appétit, baby! 😉