From 6 monthsLunch and dinnerUnder review by our nutritionist
Mashed pea soup with potato and chicken
A thick, spoonable soup for the first weeks of solids: peas and potato cooked in the chicken's own broth and mashed with a fork. Peas are a legume, like beans, and together with the chicken they give this meal plenty of iron.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 30 min30 min
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Makes 2 servings Freezer-friendly
Ingredients
- 3 tbsp fresh or frozen peas
- 1 small potato (about 3½ oz), peeled and cubed
- 2 oz (50 g) boneless, skinless chicken, cubed
- ¼ onion, finely chopped
- 1 drizzle olive oil
- ½ cup water
How to make
- 1In a small pot, sauté the onion in the olive oil, add the chicken and stir until it changes color.
- 2Add the potato, peas and water. Cover and simmer on low for about 20 minutes, until everything falls apart with a fork.
- 3Take out the chicken, shred it very finely and chop it. Mash the potato and peas with a fork right in the broth until you have a thick soup. Stir in the chicken and serve warm.
Tips
- Texture (6 months): a thick soup that holds on a spoon, fork-mashed with soft little lumps. No blending or straining. If it's thin, mash in more potato.
- Peas: frozen peas work just as well as fresh. Just skip canned peas, which come with salt. Mash well to break up the skins.
- Chicken: chopped very finely, with no long strands, so your baby doesn't choke.
- To vary: swap the peas for zucchini or carrot, and the potato for arracacha (or parsnip).
- Storage: freeze in portions for up to 1 month. In the fridge, up to 2 days.