Baby Stock

Stock is needed for many recipes but standard stock cubes contain too much salt for babies. You can buy reduced salt stock cubes but I like to make my own. This one is packed full of vitamins from lots of fresh vegetables. Baby stock can be frozen in ice cube trays and popped out into freezer bags so you always have a handy portion of stock for your weaning recipes.

Baby Stock

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 10 kcal

Ingredients
  

  • 30 g onion
  • 30 g carrot
  • 30 g celery
  • 30 g parsnip
  • 30 g swede
  • 5 g butter
  • Spring of fresh parsley chopped
  • 600 ml water
  • 1 bay leaf
  • Any other garden herbs chopped

Instructions
 

  • Peel and dice all the vegetables and add to a saucepan.
  • Add the butter, parsley, bay leaf and any other herbs.
  • Add cold water to cover the vegetables and herbs.
  • Bring to a boil on the hob, cover and reduce to a simmer.
  • Simmer for around 60 mins.
  • Strain the vegetables and herbs using a sieve, squeezing out any remaining juices with the back of a spoon. Reserve the water as this is your stock!

Notes

Nutrition per serving: 10 Kcal, 0.4g fat
Allergens: Milk, Celery
Age suitability: 6 months+
Keyword baby stock

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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