"Even some of the pickiest of toddlers will eat their veggies when they are in soup. This soup is a creamy puree, so it if you child's "spoon" skills are not refined enough for soup, pour it in a cup and they can sip away. Always check the temperature of soup before serving it to small children." - Cheryl Tallman and Joan Ahlers.

Creamy Asparagus Soup

1 pound of asparagus, cleaned and chopped

2 tablespoon olive oil

1/2 cup chopped celery

1/2 cup chopped onion

1 medium potato, peeled and cubed

1/2 teaspoon Herbs de Provence (optional)

1 cup milk (dairy or soy) or 1 cup coconut milk

3 cups of chicken or vegetable stock

Salt and pepper to taste

1. Over medium heat, add oil, celery, and onions to a large soup pot. Saute until soft. Add asparagus, potato, herbs de Provence, and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Puree soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and pepper to taste. Serve warm.

Serves 4 to 6.

Storage: Leftovers can be frozen for up to 2 months.

Recipe provided courtesy of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).