Pureed Cauliflower & Potato Soup

Ingredients

1 tbsp olive oil

1 small onion, chopped (about 1 cup)

2 cloves of garlic

2 cups cauliflower florets

2 medium Yukon gold potatoes, chopped (about 2 cups)

½ cup no salt added chicken or veggie stock

1 cup Else prepared  with 1 cup water + 4 scoops Else

Pinch ground nutmeg

⅛ tsp black pepper

¼ tsp dried thyme

Instructions

1. Heat olive oil over medium-high heat in a large saucepan or dutch oven. Add onion and saute until just softened, about 4 minutes. Add garlic and saute till fragrant, 1 to 2 minutes more.
2. Add cauliflower, potato, stock, prepared Else, and spices. Bring to a boil, then cover the pot, reduce heat to medium-low, and simmer 15 to 20 minutes or until cauliflower and potato are cooked through. (Test doneness by piercing a piece of cauliflower and potato with a fork or small knife.)
3. Use an immersion blender to puree the soup in the pot or, working in batches, transfer soup to a blender and blend until smooth. If soup is too thick, thin with additional broth or water.

Notes 

• It’s not recommended to add salt to baby food. If serving this soup to other family members, remove the baby's portion first and then season the remaining portions to taste with salt.
• You can also transfer the pureed soup to an ice cube tray or other freezer-safe mold to make smaller portions for your baby. Freeze solid overnight, then transfer to a freezer-safe container or storage bag and store in the freezer up to 6 months. Thaw and reheat before serving to your baby.

Nutrition Information

Per 4-ounce serving:

Calories: 133

Fat: 5 grams

Saturated Fat: Less than 1 gram

Cholesterol: 0

Sodium: 28 milligrams

Carbohydrate: 19 grams

Fiber: 2.5 grams

Total Sugar: 3 grams

Added Sugar: Less than 1 gram

Protein: 4 grams