Baby Food Recipes from 6 months

Carrot and Lentil Soup (baby food recipes 6 months +) 

What you need:

  • 1 cup dry, rinsed lentils
  • 1 cup carrots, peeled and diced
  • 1 small onion, finely chopped
  • 4 1/4 cups of water
  • 1 tbsp olive oil

How to prepare:

Gently fry onions in the oil until soft. Add carrots, lentils and water, bring to boil. Reduce heat, cover with a lid and let it simmer for 60 – 90 minutes until the lentils are soft. You might want to puree the soup with additional water if necessary.

Pureed Pumpkin and Parsnip (baby food recipes 6 months +)

What you need:

  • 1 cup fresh pumpkin
  • 1 medium parsnip
  • small pinch of nutmeg
  • 1 tsp fresh chives, chopped

How to prepare:

Peel the parsnip and the pumpkin and cut into small cubes. Simmer in a little water, until tender. Drain, then mash with a fork (or puree in a blender if you want the meal to be completely smooth). Add chives and nutmeg and stir well.

Sweet Potato and Avocado (baby food recipes 6 months +)

What you need:

  • 1 small sweet potato
  • 1 avocado, peeled

How to prepare:

Bake the sweet potato in it's skin for approximately 45 minutes until tender. Let it cool down a bit, remove flesh and mix and mash it together with the avocado.

Banana Rice Pudding (baby food recipes 6 months +)

 

What you need:

  • 1 cup cooked brown rice
  • 1/4 to 1/2 cup warm milk (the amount you use depends on the consistency required)
  • pinch of cinnamon
  • pinch of nutmeg
  • drop of vanilla essence
  • 1 tbsp raisins, soaked in warm water or apple juice to soften them
  • 1 small, ripe banana (sliced)

How to prepare:

Place all ingredients in a food processor and blend until smooth :-)

Baby's Zucchini Potato Soup (baby food recipes 6 months +)

What you need:

  • 1 lb zucchini, sliced
  • 1 medium potato
  • 1 small onion, peeled and chopped
  • 1 clove garlic, crushed
  • olive oil

How to prepare:

1 1/2 cups homemade vegetable stock
Saute the onion and garlic in the olive oil until tender. Chop up th potato into small cubes and add to the pan. Cover and cook over a very low heat for approximately 15 minutes, stirring often. Add the zucchini and cook for an additional 5 minutes. Pour in the vegetable stock and bring to the boil. Simmer until the potatoes are tender (5 – 7 minutes). Puree and serve.