Corn soup

This is an absolute favourite in our house. Fletch has been eating this as a puree since around 7 months and still eats it all the time with bread.

This corn soup is based on a Corn Chowder recipe in Emily Dupuche's 'Food Babies Love' book.

Ingredients

• 1/2 small onion

• 2 cobs fresh corn

• 2 small potatoes

• 2 carrots

• 1 cup salt reduced vegetable stock

• 1 1/2 cups milk

• 1 bay leaf

Method

1. Roughly chop the onion, peel and roughly chop the carrot and potato

2. Chop the corn from the cob

3. Place the onion, carrot and potato in a medium saucepan with the bay leaf, stock and milk

4. Bring to the boil over medium heat, then reduce the heat and simmer for 10 minutes

5. Add the corn and simmer for a further 15 minutes until the veggies are all soft

6. Remove the bayleaf and then blitz with a stick mixer or blender to your desired texture