Mild Potato and Broccoli Soup with Soft Bread Sticks

A Warming Soup for Little Explorers

This creamy soup is a wonderful way to offer your child vegetables in a gentle, tasty form. It provides valuable energy for the day and encourages the joy of eating independently. The soft bread sticks invite little ones to dip and explore, making mealtime at the family table a lovely experience.

Ingredients

For 2 to 3 portions, you will need the following ingredients (organic quality preferred):

• 200 g potatoes (all-purpose)
• 150 g broccoli (fresh or frozen)
• 1 small carrot (approx. 50 g)
• 400 ml mild vegetable broth (low sodium)
• 50 ml heavy cream or whole milk
• 1 tbsp canola oil
• 1 pinch of nutmeg (optional)
• 2 slices of soft whole wheat bread (crusts removed)
• 1 tsp butter (for the bread)

Preparation

1. Peel the potatoes and carrot, then cut them into small cubes. Wash the broccoli and separate it into small florets.
2. Warm the canola oil slightly in a pot and gently sauté the vegetables for two minutes.
3. Pour in the low-sodium vegetable broth and bring everything to a boil. Let the soup simmer gently over medium heat for about 15 minutes until the vegetables are very soft.
4. Remove the pot from the stove, add the cream or milk, and blend the soup with an immersion blender until smooth and creamy. Season with a pinch of nutmeg if desired.
5. Spread the butter thinly on the whole wheat bread and cut it into long strips.
6. Pour the soup into a bowl and let it cool to a comfortable temperature before serving. Always do a quick temperature test on your own wrist first.

Variations & Tips

• Different vegetables: You can easily swap the broccoli for cauliflower or zucchini.
• Storage: The soup keeps well in an airtight container in the fridge for two days. It also freezes beautifully, ideally portioned into small containers.
• Adjusting texture: For older children, you can leave a few soft vegetable pieces unblended in the soup for extra texture and chewing practice.
• For parents: Simply season your own portion at the table with a little salt, pepper, and roasted pumpkin seeds.

Allergy and Safety Notes

This recipe contains dairy (cream, butter) and gluten (whole wheat bread), which are common allergens. Always introduce new foods one at a time and in small amounts to easily spot any potential reactions. Although honey is allowed after the first birthday, this savory recipe uses no sweeteners at all.

If you have any concerns about your child's diet or suspect food intolerances, please consult your pediatrician.

Nutritional Information

Broccoli is rich in vitamin C and iron, supporting the immune system and blood development. Potatoes provide lasting energy in the form of complex carbohydrates. The canola oil helps the body optimally absorb the fat-soluble vitamins from the vegetables.