30-Minute Creamy Beetroot and Parsnip Puree
A smooth, creamy Beetroot and Parsnip Soup that’s fiber-rich, nutrient-packed, and perfect for babies, toddlers, and adults. Quick to prepare and easy to freeze, this soup is a wholesome, plant-based meal that combines natural sweetness with subtle warmth from nutmeg.
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.
