If you want a chunkier texture, go easy on the blender. Leave out the pasta for a smoother soup.
Toast bread and chop into fingers for your baby to dip into the soup.
1tbsp olive oil
4 large plum tomatoes
1 onion, cut into quarters
1 garlic clove, thinly sliced
1 celery stick, roughly chopped
500ml chicken stock
55g dried soup pasta (macaroni or fusilli is fine)
Salt and pepper
Chopped fresh leaf parsley, to garnish
A hearty soup is just the thing for an instant warm up on a cold, winter’s evening. Freeze extra portions for a quick and easy lunch
1. Pour the oil into a large, heavy based saucepan and add the tomatoes, onion, garlic and celery. Cover and cook over a low heat, occasionally shaking gently, for 40 minutes, until pulpy.
2. Transfer the mixture to a food processor or blender and process to a smooth puree.
3. Push the puree through a sieve into a clean saucepan.
4. Add the stock and bring to the boil. Add the pasta, bring back to the boil and cook for 8-10 minutes, or according to the packet instructions, until the pasta is tender but still firm to the bite. Season to taste with salt and pepper.
5. Ladle into warmed bowls, sprinkle with parsley and serve immediately.
This dish is safe in pregnancy.
Recipe from ‘Mama’s Family Cookbook’, part of Parragon Books’ range of Love Food Cookbooks