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Cold Soups In Summer For Babies and Mom
In summers your baby might not love hot food. Even if they don’t reject but sometimes kids/babies eat lesser in summers. To satisfy your child’s taste buds you can give some smooth cold soups.
My kids love the creamy texture of below given cold soups.
1. Cold Pumpkin+Coconut Milk Soup:
Olive Oil [ jaitun ka tel ] 4 tablespoons, cubed and peeled Pumpkin [ kaddu ] 700 grams, 1 Banana [Optional ], 1 Celery Stick or Powder [ ajwain ], 1 diced Carrot, 1 finely chopped small Onion, 1/4th teaspoon Cinnamon Powder [ dalchini ], 1/4th teaspoon Nutmeg Powder [ jaiphal ], ½ teaspoon Coriander Powder, 1 finely chopped Garlic clove, 1 cup Chicken Stock or Vegetable Stock or hot water, 1 cup Coconut Milk, Lime Juice, Black Pepper and Salt.
Step 1- Preheat the oven for about 180c.
Step 2- In an ovenproof dish, mix pumpkin and 2 tbsp olive oil and banana (If you want you can skip banana) in other dish and put them in oven for about 20-30 minutes or till the pumpkin is slightly soft and brown.
If you don’t want to use oven, stir fry small pieces of pumpkin and cook till tender.
Step 3- Then heat 2 tbsp of oil in a saucepan and add celery, carrot and onion to it. cook them a bit and add garlic and other spices [ coriander powder, nutmeg powder and cinnamon powder ] and mix them well.
Step 4- Add peeled banana, vegetable stock, coconut milk and pumpkin in the mixture and cook it for about 5-10 min.
Step 5- Then make it a puree in a food processor or with a hand blender.
Step 6- Remove it [you can add more hot water or chicken stock if you want your soup thinner].
Step 7- Pour the soup in a serving bowl and add some lime juice, black pepper and salt [as per taste]. Refrigerate till chilled and serve.
2. Cold Sweet Corn Soup:
1 tablespoon oil or butter, 1 medium sized corn cob, 1 tablespoon chopped spring onions, 1/2 teaspoon black pepper powder, 1/2 tablespoon corn flour or cornstarch mixed in 2 tablespoon of water, 2 cups vegetable stock or warm water and salt as per requirement.
Step 1- Steam the corn cobs and drain the water and let them cool.
Step 2- With a knife remove the corn from the cobs.
Step 3- Put those corns in a blender jar and make a smooth paste with adding some water to it.
Step 4- Now heat the butter or oil in a pan and spring onions to it and cook it till becoming translucent.
Step 5- Then add the corn paste to it and mix them well.
Step 6- Now add vegetable stock or water to it and let it cook for about 5-8 min.
Step 7- Now add the black pepper powder and salt as per your taste and again let it cook for some time.
Step 8- At the last add the cornflour paste, this will give a thick texture to your soup. Let it cook for more 5 min.
Step 9- Now remove the soup in a bowl and keep it in a refrigerator for some time. Serve chilled.
3. Cold Tomato Thick Soup:
1 onion (small), 4 tomatoes (medium to large), 1 tablespoon cornstarch, garlic cloves (2-3), 1 bay leaf, 2 tablespoon cream, 2 tablespoon butter, 1/2 tablespoon sugar, 1 cup water, black pepper powder (as per required), 2- 3 slices of bread (white or brown any), salt as per taste.
Step 1- Firstly rinse the tomatoes and clean them well and keep aside.
Step 2-In a deep pan take enough water so that all the tomatoes will dip into it completely.
Step 3- Add 1 teaspoon of salt in the water and let it come to boil.
Step 4- Add the tomatoes in that water and switch off the gas and cover the pan and let the tomatoes remain in the water for about 20 minutes to half an hour.
Step 5- Heat a pan and toast the bread on a low flame till it’s crisp and browned from both the sides and when it is done, cut it into cubes.
Step 6- Now remove the tomatoes and let them cool down a bit and peel them off. Put them into a blender jar and make a smooth puree.
Step 7- Now melt the butter in a pan and some bay leaves and garlic and let them cook for about 10-15 minutes.
Step 8- Then add the onions and let it cook till translucent and after that add the tomato puree to it.
Step 9- Stir them well and add some salt, pepper and some water and let it come to boil on a low flame. (If you want you can blend the cooled soup as kids love the smooth texture more than soup with cooked onion pieces in it)
Step 10- After that make a cornstarch paste, mixing it with water and add it to the soup and cook it for about 5 min or till the soup becomes thick.
Step 11-Then add sugar and cream to the soup and mix well. Then remove the soup in a bowl.
Step 12- Add the toasted bread to the soup and also garnish it with some coriander leaves.
Step 13-The soup tastes best when served chilled.
3 peeled and cubed potatoes, 2 tablespoon butter, 4 cups of vegetable stock, 3 chopped leeks, ½ cup cream. Thyme or basil or rosemary
step 1- heat a pan and add butter, let it melt. then add the potatoes and leeks to it.
step 2- stir them continuously and let them cook for about 5 minutes till the potatoes becomes soft.
step 3- add vegetable stock and again let it cook for about 15-20 minutes, covering the pan.
Add thyme or basil or rosemary
step 4- then add this mixture in a blender and make puree.
step 5- let it cool in a refrigerator for some time and serve.
step 6- pour some cream for garnishing before serving.
5. Cream Of Sweet Potato Soup:
½ cup cream, ¼ teaspoon nutmeg powder, 3 cups chicken/veg stock, large sized sweet potatoes, brown sugar, salt and pepper as per taste.
Step 1- Preheat the oven for about 350 degrees and bake the sweet potatoes till they are soft.[microwave can also be used or you can peel the sweet potatoes and stir fry in butter] Step 2- After the sweet potatoes are cooled, peel them and make smooth puree of it with chicken/veg stock.
Step 3- Remove the puree in a pan and cook it for some time and add black pepper, nutmeg, salt and sugar to it.
Step 4- Mix them well and cover the pan with a lid and let it cook for about 10 minutes.
Step 5- Remove the soup in a bowl and let it cool down and add some cream before serving.
6. Creamed Broccoli Soup:
1 chopped onion, 3 tablespoon butter, 1 chopped garlic clove, 4 chopped carrots(large size), 4 cups water, half kg broccoli florets, 4 tablespoon powder of chicken bouillon, 3 tablespoon wheat flour(all purpose flour), 1 tablespoon of soy sauce, ¼ th cup of ice water, ½ teaspoon of black pepper powder.
Step 1- Heat a pan and melt butter in it. Then add the chopped garlic, carrots and onions and let it cook for about 5-8 minutes or till the vegetables becomes soft.
Step 2- In another pot take 4 cups of water and add granules of chicken bouillon and let it come to boil.
Step 3- Then put the onion and vegetable mixture and also the broccoli florets and mix well.
Step 4- Cook them for about 15-20 minutes or till the broccoli is tender. Then pour the mixture in a blender or a food processor and again put it in a pan.
Step 5- Keep the puree on a medium heat to cook. Then make a thin liquid of the flour with water and add it to the mixture.
Step 6- Now let the mixture come to boil and let it become thick as you like. Then add black pepper powder and soy sauce and mix well.
Step 7- Let the soup to cool and serve.
7. Pureed Carrot Soup:
2 tablespoon butter, 1 chopped onion (large), 700 grams cleaned and chopped carrot.
Step 1- Take butter in a pan and add the onion and the carrots and let them become soft.
Step 2- Add 5 cups of water or vegetable stock and let it boil, covering the pan. cook it for about 15-20 minutes till the carrots are cooked. Add thyme or rosemary.
Step 3- Then make puree of the mixture and refrigerate it and serve cool.
1. If you want add fresh cream while serving the creaminess goes very well in cold soups. And the vegetable’s strong taste specially like broccoli is suppressed with by.
2. Make use of Italian herbs (Thyme/Rosemary/Basil) in cold soups