Leek, Vegetable and Chicken Soup
Prep time
Cook time
Total time
Serves: ~20-22 x 75ml pods
  • 1 tbs oil (coconut or canola oil is great)
  • ½ leek, sliced thinly
  • 3-4 cloves garlic
  • 500g chicken in small pieces (I use breast if I'm going to puree it straight away, but anything with bones makes more flavoursome so you only need to add water instead of stock)
  • 4 potatoes, peeled and diced
  • ½ butternut pumpkin, peeled and diced
  • 1 head broccoli, cut into small pieces
  • 1L water or salt-free chicken stock
  1. Heat oil in a large pot, on medium heat
  2. Sauté the leeks until translucent (2-3 minutes)
  3. Add garlic and diced chicken - cook until chicken is brown
  4. Stir in potatoes and pumpkin
  5. Add water/chicken stock and bring to boil
  6. Simmer for 15-20 minutes
  7. Stir in broccoli and cover for another 5 minutes
  8. Allow to cool, then mash/puree until desired consistency is reached and freeze in 75-150ml portions (I find my 8 month old will easily eat 2 x 75ml pods)
  9. Add rice cereal, barley or other pureed veggies to bulk up the soup
Recipe by Finding Joy at https://findingjoy.blog/3-simple-iron-rich-baby-food-recipes-cook-freeze-bulk/