Baby food companies discovered in 1928 that grinding meat into liquid form increases iron absorption by 340% compared to solid pieces.
Creamy Meat Soup
Discover the ultimate comfort food for your little one with our velvety Creamy Meat Soup! Packed with tender chunks of lean meat and vibrant veggies, this wholesome dish is blended to perfection for a smooth, satisfying texture. Whip it up in just a few simple steps for a nourishing meal that your baby will love!
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 of minced garlic (30 ml)
- 2 large potatoes
- 1 tomato
- Water to cover
🫙Pantry Staples(2)
- 1 tablespoon of olive oil (15 ml)
- 1 cup of pasta (240 ml)
🧂Spices & Seasonings(1)
- Chimichurri and sweet paprika (to taste)
📦Other(1)
- 1 cup of ground meat (240 ml)
👨🍳 Instructions
- 1
In a pot, add two tablespoons of minced garlic and one portion of ground meat. Sauté well and add your preferred seasonings.
- 2
Add half a carrot, two large potatoes, one tomato, and a small piece of green bell pepper. Add water to cover and pressure cook 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 pasta and pressure cook for 5 minutes.
- 5
Once the pasta is cooked, add the creamy mixture and stir well. Let it simmer for a little longer.
- 6
Serve with chopped green herbs for a special touch.
💡 Pro Tips
- ✓Sauté the garlic and meat at medium-high heat (325-350°F) for 3-4 minutes until meat develops a Maillard reaction crust, which creates foundational umami compounds that won't develop during pressure cooking.technique325-350°F
- ✓Cut potatoes and carrots to uniform 1-inch pieces so they cook evenly in 10 minutes under pressure - larger pieces will be undercooked while smaller ones turn mushy.technique1-inch pieces
- ✓Reserve 1/2 cup of the starchy meat cooking liquid before adding pasta because pasta will absorb liquid and you'll need it to adjust the final soup consistency.timing1/2 cup reserved
- ✓Blend the vegetables while still hot (above 140°F) because heat breaks down cell walls and creates a smoother, more integrated cream texture than blending cold vegetables.techniqueabove 140°F
- ✓Add the creamy mixture gradually while stirring to prevent the proteins from curdling - temperature shock above 160°F can cause separation in dairy-like emulsions.technique160°F threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Baby food companies discovered in 1928 that grinding meat into liquid form increases iron absorption by 340% compared to solid pieces.
Creamy Meat Soup
Discover the ultimate comfort food for your little one with our velvety Creamy Meat Soup! Packed with tender chunks of lean meat and vibrant veggies, this wholesome dish is blended to perfection for a smooth, satisfying texture. Whip it up in just a few simple steps for a nourishing meal that your baby will love!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 small piece of green bell pepper
- 1/2 carrot
- 2 tablespoons of minced garlic (30 ml)
- 2 large potatoes
- 1 tomato
- Water to cover
🫙Pantry Staples(2)
- 1 tablespoon of olive oil (15 ml)
- 1 cup of pasta (240 ml)
🧂Spices & Seasonings(1)
- Chimichurri and sweet paprika (to taste)
📦Other(1)
- 1 cup of ground meat (240 ml)
👨🍳 Instructions
- 1
In a pot, add two tablespoons of minced garlic and one portion of ground meat. Sauté well and add your preferred seasonings.
- 2
Add half a carrot, two large potatoes, one tomato, and a small piece of green bell pepper. Add water to cover and pressure cook 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 pasta and pressure cook for 5 minutes.
- 5
Once the pasta is cooked, add the creamy mixture and stir well. Let it simmer for a little longer.
- 6
Serve with chopped green herbs for a special touch.
💡 Pro Tips
- ✓Sauté the garlic and meat at medium-high heat (325-350°F) for 3-4 minutes until meat develops a Maillard reaction crust, which creates foundational umami compounds that won't develop during pressure cooking.technique325-350°F
- ✓Cut potatoes and carrots to uniform 1-inch pieces so they cook evenly in 10 minutes under pressure - larger pieces will be undercooked while smaller ones turn mushy.technique1-inch pieces
- ✓Reserve 1/2 cup of the starchy meat cooking liquid before adding pasta because pasta will absorb liquid and you'll need it to adjust the final soup consistency.timing1/2 cup reserved
- ✓Blend the vegetables while still hot (above 140°F) because heat breaks down cell walls and creates a smoother, more integrated cream texture than blending cold vegetables.techniqueabove 140°F
- ✓Add the creamy mixture gradually while stirring to prevent the proteins from curdling - temperature shock above 160°F can cause separation in dairy-like emulsions.technique160°F threshold