• Soups that are suitable for 6 months + (no salt, and sugar till one year. Check for allergies)

1. Rice Gruel (kanji): Boil rice with extra water and mash and serve.
2. Daal mash with extra water. Prefer to start with moon daal.
3. Barley water soup.
4. Apple and carrot soup: boil, mash strain (if needed) and serve.
5. Carrot beetroot soup: boil, mash, strain and serve.
6. Carrot tomato soup: boil, mash, strain and serve.
7. Bottleguard soup: boil, mash, strain and serve.

• Soups that are suitable for 8 months+

1. Mix vegetable soup: use vegetables of choice. Carrot, potato, spinach, bottle guard, cabbage. Put everything in a pressure cooker to pressure cook. Later put them in a blender and strain the puree. Add some water to this mixture. Heat the mixture in medium flame and serve with the desired consistency.
2. Broccoli soup: Pressure cook the broccoli, potatoes, garlic, and fried onions together with a cup of water for three whistles. Once the pressure is released, open the cooker, it will be soft and transparent. Transfer the cooked ingredients to a blender. Add milk and bring it to a boil. Lastly, add the required salt, pepper, powder, and fresh cream/grated cheese. You can use breastmilk for kids below one year.
3. Sweet corn soup: Take the corn cob and pressure cook it for 3 whistles. Then collect the corn kernels and set them aside. Then grind the cooked corn kernels (reserve some corn kernels to use in the soup) in a blender with ¼ cup of water or milk. Grind it to a smooth paste. Heat a pan with a tsp of butter and add finely chopped garlic. Stir it for 2 minutes. Then add sweet corn paste and bring it to a boil on low flame. Now add the remaining milk/water and bring it to a boil again. After that add the required salt, oregano and pepper powder. Then stir.

• Soups that are suitable for 10 months+

1. Drumstick leaves soup: Wash drumstick leaves in a running water well. Finely chop onions, tomato and garlic. Keep all the other ingredients ready. In a pressure cooker, heat a tsp of oil and cumin seeds. Let it splutter. Then add peppercorns and garlic. Saute them for two minutes. mow add onions. Fry them nicely until golden brown. Add in tomato and fry them until mushy. Then add in washed drumstick leaves. Sprinkle required salt and turmeric powder. Give a quick stir. Add 1.5 cups of water. Pressure cook everything together for two whistles on medium, low flame. Once the pressure is released from the cooker, open it. strain the soup over a bowl with a strainer. Press it with a spoon to get more soup.
2. Cream of mushroom soup: wash mushrooms in running water well. Remove the outer layer and stems. Keep it ready. Finely chop onions and garlic. In a thick-bottomed pan, heat a tsp of butter and add onions and garlic. Saute them for two minutes. Now add chopped mushroom pieces with wheat flour. Fry them until the water leaves. It may make 3-4 minutes. Then add whole milk along with pepper powder and salt. Boil it on a medium flame until slightly thick. Lastly, add fresh cream/grated cheese. Mix well. Boil it for two more minutes and switch off the flame.

Image source: Google.