Ingredients

• 1 tbsp butter or margarine
• 1 small carrot, peeled, grated, (about ¾ cup)
• 1 pickling onion, peeled, very finely chopped (2 to 3 tablespoons)
• ½ a small, inner stalk of celery, very finely chopped (about ¾ cup)
• 1 ½ tbsp flour
• ½ tspn instant chicken stock powder
• ¾ cup water​
• ¾ cup standard milk or prepared toddler milk formula
• 1/3 to ½ cup grated medium or tasty cheese
• 1 small to medium-sized tomato

*Note: This recipe has been tested using toddler milk formula

Stove or oven method:

Melt butter in a saucepan and add grated carrot, chopped onion and celery.

Cook vegetables over low heat, stirring often, for about 3 minutes. Do not allow to brown.

Stir in flour and chicken stock powder, then gradually stir in water and bring to the boil. Stir until it begins to thicken, and then gradually stir in milk or Toddler Milk.

Reduce heat and simmer for about 10 to 12 minutes, stirring often, until vegetables are very tender.

While the soup simmers, peel the tomato: cover it with boiling water and allow to stand for a few minutes then drain. Cover with cold water to cool. Drain again then peel off skin. Dice tomato, removing the hard core.

Remove soup from heat and stir in grated cheese.

Add peeled, diced tomato.

The chowder should be thick, almost saucy in consistency so it is easy for a toddler to eat from a spoon. Cool to serving temperature for a toddler.

If reheating later for an adult, you can thin it if necessary with extra milk

Tips:

This thick, creamy vegetable soup makes a good meal for mum and toddler. It can easily be doubled to make a nutritious lunch for older children too.​​​