As you all know by now, I am not only a mother to my beautiful daughters, but also a grandmother.
I have a grandson, Kipp, almost 2 years old, a very discerning eater and soon, I will be a grandmother to baby Owynne Jane.
To feed Kipp is not always easy, if you want to get good things into his little body.
If we would be happy with just cookies, butter, yoghurt and Nutella, he would be a happy camper, but sometimes a boy or girl, needs some good food.
So I am trying to make soups for him, that have fat, carbs and protein …I puree them and hope for the best.
Yes, hoping that he will like it, sometimes he does, sometimes he does not and as I am not a person, who can cook in small batches, I have to make that soup so versatile, that dad or grandpa will enjoy it, too.
So Tuesday was the day, Kipp was here and it was time for lunch.
I had fresh zucchini, baby potatoes, onions and white butter beans in a can. Here is the recipe:
1 tablespoon butter
1 small red onion, chopped
1 zucchini, chopped
5 yukon gold baby potatoes, washed well and halved
1 can of butter beans, well rinsed
Sauté the onion in the butter, add all the other veggies and sauté for minute, cover in water and simmer.Let’s say for 20 minutes or until all the vegetables are cooked.
Salt, pepper to taste.
Puree and add maybe add a bit more water and now let’s hope for the best.
He, Kipp ate some, not as happily as I expected. So I had lots leftover.
I now turned it into a grown-up soup by adding extra white pepper for heat and a spicy olive oil for more heat and it was delicious.
So you see, you do not have to cook for the baby and then another meal for the rest of the family…just add some spice or herbs. You could have easily added thyme or tarragon to the soup or coriander…just work with what you have and do not be afraid of changing a recipe.