Name: Nourishing Oatmeal Veggie Soup
Ingredients: 1 onion; 2-3 garlic cloves; 1 carrot; 1 sweet potato; 1/2 of an acorn squash or 1/4 butternut squash; 4 cauliflower florets; 1 small zucchini; 1/2 cup instant oats; 1/2 tsp turmeric; pinch of black pepper; 3 1/2 cups water or broth; Olive oil for cooking; Salt to your liking (omit for younger babies)

Nourishing Oatmeal Veggie Soup: A Nourishing Baby-Friendly Dinner Idea For 6 month baby & up

Oatmeal veggie soup is a warm, comforting, healthy meal for babies that the whole family can enjoy together. Combining the creaminess of oats with the nutrient-packed goodness of 6 different vegetables. Perfect for babies who are starting solids, this soup offers a balanced blend of flavors and textures while being gentle on developing digestive systems. It is a great option for all kids, since it is vegan and allergen-friendly.

Why Nourishing Oatmeal Veggie Soup is Ideal for Babies Starting Solids

Oatmeal veggie soup is a perfect choice for babies beginning their journey into solid foods because it combines gentle, easily digestible ingredients with a rich array of essential nutrients. For babies around six months old, transitioning from milk to solids is a crucial developmental stage, and this soup provides the right balance of textures and flavors to ease the process while supporting growth and health.

The creaminess of oats offers a naturally soft texture that’s soothing for tiny tummies and easy to swallow, making it ideal for new eaters. Vegetables like carrots, sweet potatoes, and zucchini add vitamins and minerals such as vitamin A, iron, and potassium, which are essential for brain development, healthy vision, and overall growth. Additionally, the fiber content from both oats and veggies supports healthy digestion and prevents constipation, a common challenge during this transition.

The soup is vegan, great for anti-inflammatory diet and allergen-friendly. It is egg-free, dairy-free, gluten-free and nut-free.

Tips:

Make It Ahead: This soup can be made in batches and stored in the refrigerator for up to 4 days or freeze batches for up to 1 month.
Add Protein: For babies over 7 months, consider adding lentils, shredded chicken, or cannellini beans for a protein boost. You can also use veggie, chicken or beef broth for liquid.
Serving Tip: For 6-9 month baby blend the soup into a creamy puree. For 9 month & up you can serve as is or mashed, the veggies come out really soft.
Family-Friendly: I suggest taking portion out for baby and add salt to the rest of the soup for older kids and adults. This soup is also an excellent anti-inflammatory soup for adults, very nourishing and healthy.

Substitutions:

Onion & Garlic: I don’t recommend substituting these two, they give lots of healthy benefits and lots of flavor to the soup.

Vegetables: I used whatever veggies I had that day in the fridge. The one’s I used were sweet potato, carrot, cauliflower, acorn squash and zucchini. You can really use any veggies you like, also a great way to clean out the fridge if you have veggies you need to use up. I suggest leaving the sweet potato and some sort of squash, for example butternut squash. It gives the soup a slightly sweet flavor for little one’s.

Oatmeal: I used instant oats, you can use rolled oats as well. If you prefer to omit oats you can, but this is what gives it a creamy consistency.