1/2 x cup of diced mixed vegetables (carrots, celery, parsnip, swede, etc)

1  x leaf of fresh spinach

2 x ripe tomatoes

12g of small pasta shells or macaroni

1 tsp of cheese

250 ml water

pinch of salt for older babies (optional)

Preparation and Cooking:

Simmer vegies for around 15-20 minutes.

Boil pasta shells until cooked, then remove pasta from water and rinse in cool water.

Puree or dice tomatoes.

Wash and roughly chopped spinach leaves.

Then add all to vegetable soup and continue to cook until all ingredients are soft.

Then remove from heat and add cheese.

Comments:

For younger babies (around 7-8 months), you will probably need put the ingredients (vegies and pasta) through some sort of electric blender or push through a sieve before returning to soup. For older babies, mash or chop ingredients with a fork before returning to soup.

Add a pinch of salt for older babies. But I have found it unnecessary.

This is a great recipe to cook in bulk and freeze. I would usually just double the ingredients.