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How to make healthy creamy vegetable soup for children

How to make healthy creamy vegetable soup for children

The introduction of vegetables into children’s diets is important, and with the best textures, getting your child to accept these ingredients can become simpler. Learn how to make healthy creamy vegetable soup for kids.

Soup is one of the most important dishes for children, as it offers a wide range of vitamins and minerals that are fundamental for their bodies and help promote cognitive and physical development.

Facilitator of baby’s dietary diversification, soup also has the benefit of integrating options as diverse as the broccoli cream, the fish soup or a pea soup with ham, which allows different flavours and textures to be presented to children.

Today, we present a vegetable soup that stands out for its creamy texture and that you can adapt to your tastes and your children’s tastes. Check out our healthy creamy vegetable soup recipe for kids.

Diversity: the key to healthy eating

The human body, to function properly, must receive all the fundamental nutrients. This is why, throughout life and particularly in childhood, it becomes so important to ensure greater dietary diversity when planning meals.

Vegetable cream is a great way to introduce numerous healthy ingredients into the eating routine, and in order to make this soup as healthy as possible, using several distinct ingredients can be key.

In the following recipe we include vegetables such as carrot, cabbage, chayote, courgette, leek, spinach and sweet potato. Still, in your version you can introduce others that your child likes better or remove any that they don’t like as much.

Recipe for healthy creamy vegetable soup for kids

Our vegetable soup recipe stands out strongly for its creamy texture, guaranteed by the richness of the ingredients and the milk we have added to the recipe, helping to provide its velvety component.


– 1 small carrot 
– 1 medium onion
– 2 garlic cloves
– 1 cup (cup) spinach
– ½ leek stalk
– 1 sweet potato
– ½ courgette
– 1 chayote
– 1 litre semi-skimmed milk (or vegetable drink)
– salt q. b.
– olive oil b.q.b.
– parsley (optional, to garnish)


Peel and chop all the vegetables and set aside.

On the heat, place a pan with a drizzle of olive oil and sauté using the garlic, onion and leeks. When they have browned, add the milk and salt, stirring.
Add the remaining vegetables and cook, taking care to lower the heat so that the mixture does not spill with the boiling milk.

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Written by Baby on Board

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