Passato di verdure
Smooth vegetable soup
Passato di verdure: Italy's smooth mixed vegetable soup, with a no-salt 6m+ baby purée
Passato di verdure is the soup Italian children grow up on: a pot of mixed vegetables, simmered in water until soft and blended until velvety, with a thread of olive oil on top. It is the first food many Italian babies are given at around six months, without salt, and it stays the family's light supper for years. For babies from 6 months, the purée here is made with no salt and no stock; older children and adults season their bowls at the table. Chef's tip: take out the baby's portion before you add any salt, and blend it extra smooth.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 carrotschopped
- 1 potatopeeled and chopped
- 1 courgettechopped
- 7 oz pumpkin or winter squashpeeled and chopped
- 1 small leek or onionwashed and sliced
- 1 celery stickchopped
- 4 ¼ cups water
- 2 tbsp extra virgin olive oil
- ½ tsp saltfor older children and adults only
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What you'll need
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Method
0/4 doneStep 1: Put 2 carrots, 1 potato, 1 courgette, 7 oz pumpkin or winter squash, 1 small leek or onion and 1 celery stick in a pan and cover with 4 ¼ cups water. Bring to the boil and simmer for 25–30 minutes, until every vegetable is very soft when pressed with a spoon.
30 minStep 2: Blend until completely smooth, adding a little more water if needed.
Step 3: Baby portion (6 months+): spoon out a portion before seasoning, stir in a few drops of 2 tbsp extra virgin olive oil and cool until just warm. It should be smooth with no lumps. From 9 months, mash it instead of blending for more texture. Celery is an allergen. Common mistake: adding salt or stock cubes to the whole pot; babies under one should have no added salt.
Step 4: For the rest of the family, season with ½ tsp salt and serve hot with a drizzle of oil. Leftover baby purée keeps in the fridge for 2 days or frozen for a month.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 5 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does passato di verdure take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
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