How are baby soups prepared?

Baby soups are generally started from 6 months of age along with the transition to complementary feeding. Here are the key points to consider when preparing:

Ingredient selection: Start with a single vegetable (potato, carrot, squash, etc.). After a few days, add another vegetable and observe for tolerance. Don't add salt, sugar, or spices. If you're adding meat or chicken, it should be well-cooked and shredded.

Cooking: Cook vegetables in a small amount of water with the lid on until soft. Don't discard the cooking water; vitamins pass into it. For meat soups, you can cook the meat separately and add its broth to the soup.

Consistency: At 6-7 months, puree consistency (can be mashed with a fork), from 8-9 months slightly lumpy, and after 12 months can be closer to family table soup consistency.

Example recipe: Dice a small potato, half a carrot, and a piece of squash, add enough water to cover, and cook until soft. Blend or mash with a fork. When lukewarm, you can add a teaspoon of olive oil before serving.

Safety: Always test serving temperature on the inside of your wrist. Store leftover soup in the refrigerator for no more than 24 hours; reheat to boiling point before serving again. If freezing, freeze in portion-sized containers and use within 1 month.