Prep time: 5 minutes
Cook time: 20 minutes
An easy way to increase vegetable intake in the first trimester is with a simple warming soup, especially if this time occurs over the colder months. (For some easy chilled soup recipes to have when it’s warmer, see page XX.) Not only are soups straightforward to make and a wonderful way of using up pretty much any vegetable in the refrigerator, they’re also great for batch-cooking and freezing. If mum-to-be wants to increase her nutrient intake but the thought of crunching through vegetables makes her stomach turn, blending them into soups is a great solution.
- 1 teaspoon olive oil
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 600ml/14fl oz/1 2/3 cups vegetable stock (use baby-friendly stock if cooking for babies)
- 6 carrots, chopped
- 1 x 400g/14oz can of green lentils, drained
- A few coriander/cilantro sprigs, leaves chopped
- Heat the oil in a frying pan over a low heat. Add the onion and cook for 2–3 minutes. Add the cumin and ground coriander, mix well, and cook for a few more minutes. Turn off the heat and set aside.
- In a saucepan, bring the vegetable stock to the boil. Add the carrots along with the cooked onion, bring back to the boil and simmer for 10 minutes.
- Add the lentils, cook for another 2 minutes, then blend to your chosen consistency either in a blender or using a hand-held/immersion blender. Sprinkle over the fresh coriander/cilantro before serving.