(Puréed Spinach Soup for Baby)
This recipe was featured in: story of a happy little tummy
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To make 1 cup of palak soup for the baby (refrigerate left over for upto 2 days)
2-3 handfuls of spinach leaves (substitute spinach with green peas, green beans, tomato, pumpkin, butternut squash, etc. that suits your baby)
1 baby or new potato (this is the thickening agent, especially good with spinach, peas, tomato or green beans)
1/2 tsp cumin seeds (jeera)
1-2 black pepper corns
1 small bay leaf
1/2 small garlic clove, mashed
salt
Wash the spinach leaves and give them a rough chop. Place in a small pressure cooker stainless steel vessel or in a small pot along with water, just enough to cover all the leaves well. Wash and peel the potato. Quarter it and drop it in along with the spinach leaves.
Add cumin seeds, garlic clove, peppercorns and bay leaf. Season with salt and bring to boil. Let it simmer to cook the spinach and potato, for about 10 mins and then allow it to cool.
Once the spinach and the potato have cooled down, discard the garlic clove, bay leaf and the pepper corns (You should easily find them floating around in the container). Strain the cooked spinach and potato, reserving all the water that was used for cooking them. Purée the spinach and potato in a blender, adding the reserved water to make it a thick soup like consistency.
Pour it into a tiny little bowl and feed it a warm-cool temperature with a baby-friendly spoon.
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