Vegetable Stock for babies

Baby’s weaning process starts when he or she crosses 6 months age. Weaning is a systematic process, which progresses gradually in three stages, and there are different weaning recipes suggested for each stage. The very first stage of weaning lies from 6 to 8 months, second stage starts from eight to ten months transitional & third stage starts from 10 months to a year age.

During the course of first stage of weaning, baby continues to get most of his or her nutrition from breast milk whilst learning to take pureed food from a spoon.

The following recipe “Weaning Vegetable Stock” is one of the most nutritious startup weaning recipes for 6 months to 8 months old babies i.e. entire first stage of weaning. Nevertheless, this vegetable stock also serves as a base of many other weaning recipes.


  • 2 sweet Potatoes
  • 6 – 8 baby carrots
  • 1 large yellow or white onion
  • 2 medium size pieces of leak
  • 2 medium size pieces of celery
  • 2 medium size pieces of parsnip
  • 2-3 garlic cloves
  • 1 tbsp chopped parsley
  • 1 bay leaf
  • Few black peppercorns


Clean & Peel the sweet potatoes, cut into small chunks, wash and keep aside. Remove the hard layers of leaks, discard the leafy part and chunk the white portion of leaks into pieces. Wash the baby carrots and keep aside. Clean & Peel off the skins from the parsnips then chunk it into pieces. Wash the celery and cut into chunks. Peel off the garlic cloves. Peel off the skin from the onion and chunk it roughly into pieces. Wash the bay leaf.

Heat a pot of water over low heat and put all the vegetables into it along with garlic cloves, parsley & bay leaf, cover it and bring to boil. Boil the veggies for about 90 minutes. Turn off the heat, stain and allow the stock to cool.

Nutritious weaning vegetable stock is ready to serve your baby. You can also reserve this stock in freezer (recommended for maximum of 5 days) and can serve it later.

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