Paprika Potato Potage

PAPRIKA POTATO POTAGE
6 months+, Toddler, Kid, Adult

Nutrition

All too often, potatoes are thought of as fattening comfort food and not much else but that's absolutely not the case. They are a source of vitamins and minerals especially Vitamin B6 that is indispensable in the synthesis of amino acids which are building blocks for protein in the body. They are also starchy and superb for the energy demands of growing babies and toddlers. Cauliflower like all cruciferous veggies, is brimming with phytonutrients which help detoxify the body. It's also a great source of Vitamin C and is being studied extensively for its anti-cancer effects. It can be a bit hard to digest for some folks which is why we combine it with fennel which aids digestion and also packs a Vitamin C punch. Leeks are milder and sweeter than onions and my absolute favorite especially with other delicate ingredients like fennel and potato. They provide folate and phytonutrients making this potage (essentially a thick soup) truly nutritious comfort food for babies and everyone else. The gruyere cheese and paprika elevate the dish to a yummy place. In the bruschetta / adult variation, the goat cheese addition is just creamy and fabulous especially paired with a glass of Sauvignon Blanc.

Yield

5 5oz baby portions
2 adult or 2-3 toddler portions

Ingredients

1/2 leek white and light green parts sliced
1/2 cauliflower head coarsely chopped
1 Russet or Yukon Gold potato chopped
1/2 fennel bulb chopped
1/2 teaspoon sweet paprika
1 tablespoon olive oil
3/4 - 1 cup water or chicken stock
1/4 cup grated Gruyere cheese 
Salt and pepper to taste (optional)

Method

Heat the oil in a pressure cooker or medium pot until warm but not smoking. Add the paprika into the oil and sauté for 10 seconds to activate the flavors. Add the leeks and sauté for 2 minutes until softened. Add the potatoes, fennel, cauliflower and water or chicken stock (3/4 cup if using a pressure cooker otherwise 1 cup or until the veggies are just covered) and bring to a boil. Reduce heat to a simmer and cook with lid partially on until the potatoes are cooked through, about 10 minutes in the pressure cooker or 20 minutes in the pot. Puree the mixture, stir in the grated cheese and add salt and pepper if you like. 

Serving Suggestions

Serve the potage as a soup with some crusty bread or as a baby meal. You can skip the cheese if you haven't introduced dairy to your little one yet. I also serve it as a 'gravy' for grilled chicken to my toddler who is a tad picky about the texture of dry pieces of meat.

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