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You will need:

• 1 large potato (peeled and cubed)
• 2 cups baby spinach (thoroughly washed and chopped)
• 1 cup homemade vegetable stock
• 1 stalk celery (finely chopped)
• ½ cup red onion (finely chopped)
• 2 garlic cloves (minced)
• 2tsps olive oil
• 1tbsp sour cream

How to:

• Heat butter or olive oil in a saucepan and saute garlic, onion, celery, and potato for about 5-6 minutes, over medium heat.

• Add vegetable stock and bring the mixture to boil.

• As the mixture starts boiling, cover the saucepan with a lid, and simmer for 10-12 minutes over low heat.

• Add the spinach, cover, and simmer for an additional 10 minutes.

• Once done, turn off the heat and keep the saucepan aside to cool.

• Blend the mixture into a thin soup, using an immersion blender.

• Transfer the soup into a serving bowl and serve immediately.

• You can add whole-wheat noodles to this soup for older babies and toddlers.

Quick tip

Blanch the spinach separately and discard the water. This reduces the amount of oxalates present in spinach. [ compound that binds minerals and reduces their absorption in the body]