Emily is a Melbourne mum, and her book was made after hours of experience finding what her little ones loved. It is a collection of food recipes, anecdotes and tips for baby that look as well as taste delicious, designed to expose your little one to a wide variety of flavours, colours and textures. The book is packed with goodness, and we thought we'd share with you with a mouth-watering teaser recipe. Pappa Pomodoro (Italian bread soup) The Italians are famous for creating masterpieces out of the simplest ingredients and this traditional bread soup is a prime example of simplicity at its best. Emily adapted the original concept to include more vegetables but these are optional if you prefer to be a purist. Age: fifth month of eating, plus Not suitable for freezing Makes: 2½ cups Prep time: 10 mins Cooking time: 20 mins 1 tbs olive oil 2½cm piece carrot, peeled and grated (optional) 2½cm piece celery, peeled and finely diced (optional) 2½cm piece zucchini, grated (optional) ½ clove garlic, minced Half a 425g tin diced tomatoes (1 cup) ¼ cup loosely packed fresh basil leaves, finely chopped 250ml chicken stock (at Biome, we substituted with vegetable stock) 75g day-old quality bread (do not to use pre-sliced factory bread) Parmesan cheese, to serve ¼ cup full cream milk (optional, but it will soften the tomato flavour) Heat olive oil in a saucepan and sauté vegetables for 5 minutes. Add garlic and cook for 1 minute. Add tomatoes and cook a few more minutes. Add basil and stock and allow to simmer whilst preparing the bread. Remove crusts from bread and cut roughly into 1cm cubes and add to pan, stir gently to combine and allow to simmer over lowest possible heat for 20 minutes. Remove from heat and stir in milk, if using. Serve with a drizzle of olive oil and a sprinkle of parmesan cheese. Recipe reproduced with permission from the author. Get the beautiful Food Babies Love cookbook here!
Recipe: Pappa Pomodoro (Italian bread soup)
Biome
We share a winter warming, veg-packed recipe from tot-friendly cookbook Food Babies Love by Emily Dupuche. Emily is a Melbourne mum, and her book was made after hours of experience finding what her little ones loved. It is a collection of food recipes, anecdotes and tips for baby that look as well as taste delicious, designed to expose your little one to a wide variety of flavours, colours and textures. The book is packed with goodness, and we thought we'd share with you with a mouth-watering teaser recipe. Pappa Pomodoro (Italian bread soup) The Italians are famous for creating masterpieces out of the simplest ingredients and this traditional bread soup is a prime example of simplicity at its best. Emily adapted the original concept to include more vegetables but these are optional if you prefer to be a purist. Age: fifth month of eating, plus Not suitable for freezing Makes: 2½ cups Prep time: 10 mins Cooking time: 20 mins 1 tbs olive oil 2½cm piece carrot, peeled and grated (optional) 2½cm piece celery, peeled and finely diced (optional) 2½cm piece zucchini, grated (optional) ½ clove garlic, minced Half a 425g tin diced tomatoes (1 cup) ¼ cup loosely packed fresh basil leaves, finely chopped 250ml chicken stock (at Biome, we substituted with vegetable stock) 75g day-old quality bread (do not to use pre-sliced factory bread) Parmesan cheese, to serve ¼ cup full cream milk (optional, but it will soften the tomato flavour) Heat olive oil in a saucepan and sauté vegetables for 5 minutes. Add garlic and cook for 1 minute. Add tomatoes and cook a few more minutes. Add basil and stock and allow to simmer whilst preparing the bread. Remove crusts from bread and cut roughly into 1cm cubes and add to pan, stir gently to combine and allow to simmer over lowest possible heat for 20 minutes. Remove from heat and stir in milk, if using. Serve with a drizzle of olive oil and a sprinkle of parmesan cheese. Recipe reproduced with permission from the author. Get the beautiful Food Babies Love cookbook here!
Emily is a Melbourne mum, and her book was made after hours of experience finding what her little ones loved. It is a collection of food recipes, anecdotes and tips for baby that look as well as taste delicious, designed to expose your little one to a wide variety of flavours, colours and textures. The book is packed with goodness, and we thought we'd share with you with a mouth-watering teaser recipe. Pappa Pomodoro (Italian bread soup) The Italians are famous for creating masterpieces out of the simplest ingredients and this traditional bread soup is a prime example of simplicity at its best. Emily adapted the original concept to include more vegetables but these are optional if you prefer to be a purist. Age: fifth month of eating, plus Not suitable for freezing Makes: 2½ cups Prep time: 10 mins Cooking time: 20 mins 1 tbs olive oil 2½cm piece carrot, peeled and grated (optional) 2½cm piece celery, peeled and finely diced (optional) 2½cm piece zucchini, grated (optional) ½ clove garlic, minced Half a 425g tin diced tomatoes (1 cup) ¼ cup loosely packed fresh basil leaves, finely chopped 250ml chicken stock (at Biome, we substituted with vegetable stock) 75g day-old quality bread (do not to use pre-sliced factory bread) Parmesan cheese, to serve ¼ cup full cream milk (optional, but it will soften the tomato flavour) Heat olive oil in a saucepan and sauté vegetables for 5 minutes. Add garlic and cook for 1 minute. Add tomatoes and cook a few more minutes. Add basil and stock and allow to simmer whilst preparing the bread. Remove crusts from bread and cut roughly into 1cm cubes and add to pan, stir gently to combine and allow to simmer over lowest possible heat for 20 minutes. Remove from heat and stir in milk, if using. Serve with a drizzle of olive oil and a sprinkle of parmesan cheese. Recipe reproduced with permission from the author. Get the beautiful Food Babies Love cookbook here!
