Broccoli becomes a soft green soup when its stems are cooked thoroughly. Trimming woody stalks and using a little cooking liquid gives a smooth spoonable result.
Wash broccoli, divide into small florets and cut away hard or woody stem sections.
Steam or simmer broccoli with enough water until florets and stems squash easily with a fork.
Drain, reserving some cooking water, then blend or mash with a little liquid for a smooth, thick soup.
Inspect for hard stalk fibres and cool to serving temperature.
Offer thick, smooth spoonfuls for an early eater. As skills develop, use a coarser mash, checking that florets and stalks remain completely tender. Add an iron-rich food alongside.
Thick, smooth soup with no hard broccoli stalk pieces.
Soft coarse broccoli mash or thicker soup.
Broccoli and water contain no intentionally added major common allergens. Review any optional milk, cheese or toppings individually.
Cool clean untouched portions promptly; refrigerate in a covered container for up to 24 hours or freeze promptly. Reheat thoroughly until steaming hot, stir, cool and discard bowl leftovers.
Cool clean untouched portions promptly; refrigerate in a covered container for up to 24 hours or freeze promptly. Reheat thoroughly until steaming hot, stir, cool and discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
