Best soups for your little one -Recipes

April 24, 2017

Every mom look for some new nice and easy Recipes for their kids We want to share with you the best and easy soups

Milk-rice soup

Light and healthy soup on milk is another obligatory dish in the children's diet. It has what is needed for healthy development: vitamins, micro- and macro elements. You can prepare it even from powdered milk, and some moms add condensed milk - so that the child has ceased to be capricious and eat.


Rice - 20 g;
Milk - 250 ml;
Water 250 ml;
Butter - 10 g;
salt, sugar 

How to cook:

Cook the rice (cook for 10-15 minutes before softening the rice), dilute it with milk, sugar and salt. Soup is ready. It remains to add to the plate oil - and you can serve.

Vegetable soup puree

Vegetables are indispensable products for young children, and in the form of soup-mash they are also well absorbed. So kids with pleasure eat up and cabbage, and carrots, from which they usually refuse. Ingredients for soup are simple, they can be found in any refrigerator.


potato 1-2;
Half carrots;
1 tbsp. L. Sour cream;
50 gr. Cabbage;
Greens (parsley and dill);
1 tsp. Vegetable oil;
How to cook:

Potatoes and carrots start to boil. After 5-7 minutes, report to the saucepan cabbage. When the vegetables are softened (15 min), leave dill with parsley to them, after a couple of minutes remove the pan from the fire, cool the broth, and rub the vegetables through a sieve or in a blender. Vegetable puree diluted with cooled broth, add a little salt and bring to a boil. Oil and sour cream is added to the plate before serving.

Soup with meatballs

This delicious and nutritious dish is familiar to everyone from childhood. Children like to pick at the plate, catching balls from the broth. For such an occupation, they quickly eat up their portion.


Beef - 100 g;
Potatoes - 1 pc .;
Cauliflower - 50 g;
Rutabaga - 20 g;
Half of a bulb .;
1 tbsp. L. Canned peas;
A piece of white bread;
glass of water;
Half a teaspoon of butter butter;

How to cook:

Boil the meat for half an hour, drain the broth. Re-fill the pan with water and bring the meat to the ready. Vegetables, cut into cubes, stew with half a glass of broth for 20 minutes. Boil the meat with bread through a meat grinder. Form the balls from the stuffing, pour them together with the vegetables into the broth and cook the soup for 20 minutes.

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