Broad Bean, Sage & Sweetcorn soup

Serves 4–6

Ingredients
1 x 410g can broad beans
2 large leeks, sliced and washed
30ml olive oil
1 litre vegetable stock (low salt)
1 tablespoon mixed dried herbs
1 x 410g can cream-style sweetcorn
1 tablespoon chopped fresh sage

Method
1. Drain the broad beans in a colander and rinse under cold water.
2. Sauté the leeks in olive oil for five to six minutes, add the remaining ingredients and bring to the boil.
3. Reduce the heat and simmer for 20 minutes until heated through.
4. Garnish with sage and serve with crackers

Variation
Fried chorizo sausage makes a delicious meaty addition to this soup. Alternatively, if palates are sensitive to spicy sausage, use plain chicken or pork sausage.

For a grown up starter, this soup can be pureed with ½ cup mature white cheddar cheese and ¼ cup sour cream. Garnish with fried chorizo and served with thick crusty bread and homemade pesto croutons.

Pulses and Legumes for Babies
Beans, peas, and lentils are a good source of iron and protein for babies, and can be introduced to weaning babies from eight months. (Always check with your doctor before introducing new foods to Baby.)

They combine well with root vegetables such as carrots, butternut and sweet potato. Try introducing herbs such as parsley and fennel, and spices such as ginger, in small quantities when cooking the pulses and legumes, as these will help alleviate some of the "windy-ness" associated with them.