The Mediterranean approach to introducing solids encourages starting babies off on their culinary journey with fresh, homemade food, particularly with this healthy, classic vegetable broth. I experienced first-hand the Mediterranean method of introducing solids while spending my summers in Italy, more specifically, when my son started on solids. I’m now an advocate for this easy and wholesome approach to feeding babies.
The Italian method of starting baby off on solids varies significantly from the North America method, in which the daily menu consists of: 2 bottles a day (one in the morning, one in the evening) pureed or grated fruit as a morning snack, yogurt and/or fruit with biscotti as an afternoon snack, and this super healthy classic vegetable broth for lunch. The preparation is simple, easy, and fool-proof, and the serving options are endless:
- Store broth in the freezer in single portions (such as in baby cubes) for quick access.
- Purée veggies with the broth for a thicker consistency.
- Remove veggies, mash or purée, and freeze separately.
- Serve veggies with proteins for a healthy “side” dish or mix with whole grains.
- Add broth to reheated baby food to add moisture and soften food.
- Substitute water with broth when boiling veggies or preparing rice or pasta for additional flavour.
- Add a healthy dose omega 3-rich extra virgin olive oil and a sprinkle of freshly grated Parmesan for added calcium and flavour.