I write this post for you, baby with the need for good food. I know you are longing for flavor, I can tell. That baby food stuff has got to get old. Mashed bananas. Gritty peas. I do not blame you. I also know that you are sick and tired of every store bought food pouch tasting the same…sweet, like fruit. Sure, they think they are trying to be healthy and tease you by throwing a few veggies into those fruit purees to mask the flavor…but I sit here and laugh with you because they have belittled your beautiful developing tastebuds. I know, I tried telling them…you DO like the taste of savory veggies! How the heck are these people expecting you to experience different flavors and develop a liking for anything other than fruit?! Yes, fruit is good for you. But veggies? Vital. So important for your precious little body and brain. So, squishy baby, I write this for you. I would encourage you and your baby pals to write in and let those folks know that if they learned to make vegetables tasty instead of making them taste like sand or fruit you’ll agree to stop turning your head away from the spoonfuls that are shoved in your face. This recipe…its perfect. Full of beautiful, healthy veggies, as savory and delicious as can be (trust me kid, I used to make this recipe for my husband and I before I even had kids of my own-topped with a few parmesan croutons-keep working on those teeth and your turn will come). After you read this pass this device onto one of your caregivers….this part is for them:

Guys…gals…friends with wee ones. Make this for them. Please. And feed it to them. And watch them enjoy it. And feel so very good about it…because not only are you pleasing them while nourishing those little bodies…you’re giving those little tastebuds some wonderful exercise.

This guy thanks me daily for this dish via wet, juicy smooches…it’s by far his favorite food…

Veggie Soup Puree

Notes: I make a batch of this and once it is pureed I scoop it into ice cube trays and pop them in the freezer. Once the cubes of soup are frozen you can remove them from the trays and place them in plastic freezer bags/containers to store in the freezer…just grab one and defrost as needed.

Ingredients

1 Tablespoon Olive Oil

1 Tablespoon Butter

2 Medium Zucchinis, diced (about 3 cups)

1 Medium Sweet Potato, diced (about 2 cups)

3 Carrots, sliced (about 2 cups)

1 Large Onion, diced (about 2 cups)

1Garlic Clove, roughly chopped

1 Cup Spinach Leaves, optional

2 Cups Chicken Stock

Directions

Heat dutch oven or soup pot over medium high heat and add the oil and butter. Once melted, add zucchini, sweet potato, carrots and onion. Saute over medium high heat until onion begins to soften, about five minutes. Stir in garlic and spinach, if using, and sauté for 1 additional minute. Add stock, stir the pot well and bring to a boil. Once at a boil, partially cover and simmer the mixture for 30 minutes. Let mixture cool slightly and puree in a food processor or blender.