Baby food companies invented meat-vegetable purees in 1928 because infants couldn't digest whole proteins until 8 months old.
Creamy Meat Soup
Introducing a wholesome and velvety meat soup that's perfect for your little one! Packed with tender chunks of lean meat and vibrant veggies, this nourishing dish not only delights the taste buds but also supports your baby's growth. Blend it to a silky finish for a creamy texture that your baby will love to savor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 small piece of green bell pepper
- 1/2 carrot
- 2 tablespoons minced garlic (30 ml)
- 2 large potatoes
- 1 tomato
- Water to cover
🫙Pantry Staples(2)
- 1 tablespoon olive oil (15 ml)
- 1 cup pasta (240 ml)
🧂Spices & Seasonings(1)
- Chimichurri and sweet paprika (to taste)
📦Other(1)
- 1 cup ground meat (240 ml)
👨🍳 Instructions
- 1
In a pot, add two tablespoons of minced garlic and one portion of ground meat (about one cup). Sauté well and add your preferred seasonings.
- 2
Add half a carrot, two medium potatoes, one tomato, and a small piece of green bell pepper. Add water to cover and cook under pressure for 10 minutes.
- 3
After cooking, remove the potatoes, carrot, and tomato and blend everything until creamy. Set aside.
- 4
In the meat cooking broth, add one cup of small pasta and cook under pressure for 5 minutes.
- 5
Once the pasta is cooked, add the creamy mixture and stir well. Let it simmer for a bit longer. Serve with green herbs for a special touch.
💡 Pro Tips
- ✓Brown the ground meat at 300-350°F surface temperature before adding garlic to develop Maillard reactions, which create deeper umami flavors that won't develop once liquid is added.technique300-350°F surface temp
- ✓Cut potatoes and carrots to uniform 1-inch pieces so they cook evenly in exactly 10 minutes under pressure - smaller pieces will disintegrate and larger ones won't fully soften.technique1-inch pieces
- ✓Blend the cooked vegetables while still hot (above 140°F) because heat breaks down cell walls and creates a silkier puree than cold blending.timingabove 140°F
- ✓Use a 4:1 ratio of cooking liquid to pasta when pressure cooking to prevent sticking - pasta absorbs liquid differently under pressure than traditional boiling.technique4:1 liquid ratio
- ✓Add the creamy mixture gradually while stirring to prevent the proteins from curdling due to temperature shock - aim for no more than 20°F temperature difference between mixtures.technique20°F max difference
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Baby food companies invented meat-vegetable purees in 1928 because infants couldn't digest whole proteins until 8 months old.
Creamy Meat Soup
Introducing a wholesome and velvety meat soup that's perfect for your little one! Packed with tender chunks of lean meat and vibrant veggies, this nourishing dish not only delights the taste buds but also supports your baby's growth. Blend it to a silky finish for a creamy texture that your baby will love to savor!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 small piece of green bell pepper
- 1/2 carrot
- 2 tablespoons minced garlic (30 ml)
- 2 large potatoes
- 1 tomato
- Water to cover
🫙Pantry Staples(2)
- 1 tablespoon olive oil (15 ml)
- 1 cup pasta (240 ml)
🧂Spices & Seasonings(1)
- Chimichurri and sweet paprika (to taste)
📦Other(1)
- 1 cup ground meat (240 ml)
👨🍳 Instructions
- 1
In a pot, add two tablespoons of minced garlic and one portion of ground meat (about one cup). Sauté well and add your preferred seasonings.
- 2
Add half a carrot, two medium potatoes, one tomato, and a small piece of green bell pepper. Add water to cover and cook under pressure for 10 minutes.
- 3
After cooking, remove the potatoes, carrot, and tomato and blend everything until creamy. Set aside.
- 4
In the meat cooking broth, add one cup of small pasta and cook under pressure for 5 minutes.
- 5
Once the pasta is cooked, add the creamy mixture and stir well. Let it simmer for a bit longer. Serve with green herbs for a special touch.
💡 Pro Tips
- ✓Brown the ground meat at 300-350°F surface temperature before adding garlic to develop Maillard reactions, which create deeper umami flavors that won't develop once liquid is added.technique300-350°F surface temp
- ✓Cut potatoes and carrots to uniform 1-inch pieces so they cook evenly in exactly 10 minutes under pressure - smaller pieces will disintegrate and larger ones won't fully soften.technique1-inch pieces
- ✓Blend the cooked vegetables while still hot (above 140°F) because heat breaks down cell walls and creates a silkier puree than cold blending.timingabove 140°F
- ✓Use a 4:1 ratio of cooking liquid to pasta when pressure cooking to prevent sticking - pasta absorbs liquid differently under pressure than traditional boiling.technique4:1 liquid ratio
- ✓Add the creamy mixture gradually while stirring to prevent the proteins from curdling due to temperature shock - aim for no more than 20°F temperature difference between mixtures.technique20°F max difference