Weaning Broth: Is the Stock cube OK?

Do you want to make weaning broth and want to know how to do it?

In this article we will discuss what vegetables to put in weaning broth, what water to use, and how to store the prepared broth.

We will also discuss which vegetables babies cannot eat, how to make broth, how to cook vegetables in weaning broth, and how to make vegetable puree.

What vegetables to put in weaning broth?

Vegetable broth represents, even today, one of the most widely used preparations, with which the first meals are prepared for our little ones.

Pediatricians, advocates of classic weaning, indicate how gradually vegetables should be put into the broth, to be offered to children.

(Remember to read also our articles on mushrooms and fruits in weaning)

All this is not contemplated by those who follow the freedom of Baby Led Weaning, where it is not the gradualness of the foods (in this case vegetables) that will be the protagonist, but rather the curiosity of the little ones that will guide us in choosing what they are going to eat.

Those who follow classical weaning believe that vegetable broth remains the protagonist in our little ones’ first dishes.

Which vegetables to use and which not to use?

Over time, this preparation has consolidated various schools of thought in operational terms, such as adding one vegetable and only later increasing the variety offered.

Usually, the most preferred vegetables for toddlers are potatoes, carrots, celery, and zucchini.

Care should be taken with those vegetables that create abdominal tension, such as all cauliflower, and also to limit chard and spinach because of their high nitrate content.

weaning broth

What water is used to make broth for infants?

The water to be used in this preparation is plain (household) water, with no indication for specific brands.

Should the household water be too hard, then mineral water can be used.

How to make weaning broth?

The vegetables, immersed in the water, should stand for a time of about 30 to 40 minutes on low heat to achieve a slow boil (to aid the process, the vegetables can be cut into smaller chunks).

After checking that the vegetables are cooked, we can move on to straining the liquid, moving the previously boiled vegetables to a separate container to make other preparations.

Straining the vegetable broth helps decrease the share of fiber (one of the nutrients, such as carbohydrates, vitamins, and proteins ) in it.

The fiber quota, as many pediatricians remind us, would be limited in toddlers, especially at the beginning of weaning, as it could interfere with the absorption of many nutrients that are essential for their development.

What vegetables can infants not eat?

The broth contains, precisely because of its slow boiling, vitamins (fat-soluble because they are heat-resistant and not water-soluble) and minerals.

Vegetable broth, prepared in this way, can be stored in the freezer for a month, in the freezer 1 week and in the refrigerator even until the next day, portioned in special containers, previously sanitized and sterilized.

Vegetable broth is a preparation used, predominantly, to create soft and creamy “baby food” for the beginning of classic weaning. At six months, it is advisable not to exceed the dose of 180-200 ml of broth proposed in meals.

Ready-made broths such as adult stock cubes should be avoided because they contain too much salt, which is not suitable for the infant’s body.

How to make vegetable puree for infants?

Vegetable puree is a very versatile and widely used preparation in the continuation of weaning.

It is prepared using vegetables such as potatoes, celery, carrots, onion, zucchini and tomato.

After 30 minutes of cooking it will be necessary to puree the vegetables in a vegetable mill to obtain a smooth cream.

The masher will be preferred over the blender to prevent air zones from forming in the mixture.

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FAQ

  1. What vegetables are recommended for broth at the weaning stage?

    The most recommended vegetables include potatoes, carrots, celery, and zucchini. Vegetables such as cauliflower, chard, and spinach are recommended to avoid abdominal tension and because of their high nitrate content.

  2. What kind of water is used to make broth for infants?

    It is recommended to use plain water, preferably household water. If home water is too hard, mineral water can be opted for.

  3. What is the process for making broth at the weaning stage?

    Vegetables are soaked in water and boiled on low heat for about 30 to 40 minutes. Afterwards, the liquid is strained to reduce the amount of fiber, which is essential, especially at the beginning of weaning.

  4. How long can the prepared vegetable broth be stored?

    Vegetable broth can be stored in the freezer for up to a month, in the freezer for up to a week, and in the refrigerator until the next day.

  5. How is vegetable puree prepared for infants?

    Vegetable puree is made after cooking the chosen vegetables and pureeing them in a vegetable mill to obtain a smooth cream. It is recommended to avoid using a blender to prevent the incorporation of air into the mixture.

SOURCES

Maggioni G. Weaning: current status and practical recommendations. Ann Ist Super Sanita. 1995;31(4):419-25. PMID: 8851697.

About the Author

Simona Scagli - Nutritionist