Baby’s Soup Recipe

  • 5-6         Carrots
  • 6-8          Zucchini
  • 1 cup     Butternut Squash or 1 Sweet Potato
  • Chicken (whole or parts)

This recipe makes a HUGE batch of soup, which you can freeze.

Pre-chop all the veggies. Get out a big cooking pot. Over a medium flame, sauté the hard veggies and chicken. After they have softened add in the sliced zucchini. The mixture will become a thick stew. Add 1gallon of water. Simmer uncovered for 45-60 minutes. Cool the soup and puree it in a food processor.

This makes enough soup for freezing into individual containers.

You can also add brown rice or barley cereal to the soup once it is cooked and pureed. Works best to add cereal at time of serving.

Later you can add any celery, parsley, parsnips, peas to the soup and a dash of sea salt. As older baby’s digestive system matures you can use 1 quart of water and a box of organic chicken or vegetable broth (Pacific or Imagine).

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

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