This creamy Beetroot and Parsnip Soup is a velvety, nutrient-packed meal perfect for babies, toddlers, and the whole family.
Rich in fiber and plant-based nutrients, it supports digestion and provides natural antioxidants.
Naturally low in saturated fat and easy to digest, it’s a wholesome, quick-to-prepare option that works perfectly for meal prep or a cozy, everyday dinner.
30-Minute Creamy Beetroot and Parsnip Puree
Equipment
- 1 Medium steamer or saucepan
- 1 Blender or hand blender
- 1 Knife
- 1 Cutting Board
- 1 Measuring jug
Ingredients
- 1 large beetroot peeled and chopped
- 2 large parsnips peeled and chopped
- 100 ml water or vegetable broth
- ¼ teaspoon nutmeg powder adjust to taste
- Pinch of salt or to taste
Instructions
- Prepare the Vegetables: Start by thoroughly washing your beetroot and parsnips under cold running water to remove any dirt or impurities. Use a vegetable peeler to carefully peel away the outer skin of both beetroot and parsnips. Once peeled, chop the vegetables into medium-sized chunks, about 2–3 cm each. This ensures they cook evenly and blend smoothly later. For babies, slightly smaller pieces help achieve a finer puree.
- Steam the Vegetables: Place the chopped beetroot and parsnips in a steamer basket over a saucepan of lightly simmering water. Cover with a lid to trap the steam. Allow the vegetables to steam gently for approximately 20–25 minutes, or until they are tender and can be easily pierced with a fork. Steaming helps preserve nutrients, flavor, and the natural sweetness of the vegetables without adding extra fat.
- Measure and Prepare the Liquid: While the vegetables are steaming, measure 100 ml of your preferred liquid. You can use plain boiled water for a light, neutral flavor or vegetable broth for added depth. Keep it ready to gradually incorporate into the blended soup later. This step ensures a smooth, velvety texture and prevents lumps.
- Combine Ingredients for Blending: Once the beetroot and parsnips are fully cooked and soft, transfer them carefully to a blender or food processor. Add the measured liquid, a pinch of salt to taste, and ¼ teaspoon of nutmeg powder. Nutmeg adds a subtle warmth and aromatic flavor that complements the natural sweetness of the vegetables. If using a hand blender, place the vegetables in a deep mixing bowl to avoid splashing.
- Blend to Desired Consistency: Blend the mixture on high speed until completely smooth and creamy. Pause to scrape down the sides of the blender if needed to ensure even blending. For a thinner soup, gradually add more water or broth until you reach your desired consistency. For babies, a very smooth puree is ideal, while toddlers and adults may enjoy a slightly thicker, textured soup.
- Taste and Adjust Seasoning: Carefully taste your blended soup and adjust the seasoning if necessary. Add a little more salt or a dash more nutmeg according to your preference. Keep in mind that for babies, seasoning should remain minimal to preserve natural flavors and be gentle on their developing palate.
- Serve Warm: Transfer the soup to serving bowls and serve immediately while warm. This soup pairs beautifully with soft bread, couscous, or quinoa for a more filling meal. Its velvety texture makes it suitable for spoon-feeding babies or enjoying as a comforting starter for the entire family.
- Storing and Freezing: This soup is freezer-friendly. Allow it to cool completely before transferring into airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 1 month. When reheating, gently warm on the stovetop or in the microwave until piping hot, stirring occasionally to maintain its smooth consistency.
Notes
- Always wear gloves when handling beetroot to prevent staining your hands.
- For a smoother puree, peel the beetroot and parsnips carefully and chop into even pieces.
- Adjust the liquid quantity depending on your preferred soup thickness; less for a creamy puree, more for a lighter soup.
- Nutmeg adds warmth and flavor but use sparingly for babies.
- This recipe is suitable for freezing, making it ideal for meal prep or batch cooking.
Chef’s Secrets for Perfect Soup
Achieving a velvety, smooth texture starts with evenly steaming the vegetables.
Make sure the beetroot and parsnips are fully tender before blending; undercooked pieces can result in a grainy texture.
Using vegetable broth instead of water enhances depth of flavor, making it more appealing for older children and adults.
For babies, remove seasoning adjustments like extra salt and stick to a pinch of nutmeg.
Additionally, blending in stages—first coarse, then fine—helps you control consistency while keeping the soup creamy without over-processing.
Serving Suggestions for Any Occasion
This soup can be served on its own as a light starter, or paired with grains such as couscous, quinoa, or soft rice for a more filling meal.
For toddlers and adults, drizzle a small amount of olive oil or sprinkle finely chopped herbs like parsley or chives on top to enhance flavor and nutrition.
For baby servings, serve slightly cooled in a shallow bowl with a soft spoon for easy self-feeding.
The vibrant color makes it visually appealing, perfect for mealtime engagement.
Storage Tips to Preserve Freshness
Allow the soup to cool completely before storing.
Keep in an airtight container in the refrigerator for up to three days, or portion into freezer-safe containers for up to a month.
When reheating, gently warm over low heat on the stove or microwave in short bursts, stirring occasionally to maintain smooth texture.
Avoid reheating multiple times as this can affect flavor and texture.
You can also freeze small portions in ice cube trays for convenient single servings.
Frequently Asked Questions
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen beetroot or parsnips. Steam them until fully tender before blending.
Keep in mind that fresh vegetables usually produce a slightly sweeter and brighter-tasting soup.
2. Can I omit nutmeg for babies?
Absolutely. Nutmeg is optional and used mainly to enhance flavor. For babies under one year, you can skip it entirely or use a very small pinch.
3. How can I make the soup thicker or thinner?
For a thicker puree, reduce the liquid or blend less vigorously.
For a lighter, soup-like consistency, gradually add extra water or vegetable broth while blending.
4. Is this soup suitable for freezing?
Yes, this soup freezes beautifully. Portion into airtight containers or ice cube trays and store for up to one month.
Thaw in the refrigerator overnight before reheating.
5. Can I add other vegetables?
Definitely. Carrots, sweet potato, or butternut squash complement beetroot and parsnips well.
Adjust cooking time depending on the vegetable’s density and sweetness, and blend until smooth for babies.
