Great Green Broccoli-Spinach Soup 
Protein, vitamins A, C, and K, B vitamins, and folate promote your baby’s cell, brain, nervous system, and bone development, plus the vitamin C helps boost your immunity.
SERVES 6; MAKES ABOUT 7 CUPS
VITAMINS, minerals, and hydration are all part of this great soup! Lactose intolerant or vegan? Use vegetable stock and skip the cheese. Garnish with nuts, seeds, or croutons (gluten-free, if necessary). This soup keeps refrigerated for about three days. It can be frozen for up to one month.
3 tablespoons olive oil
1 medium-size onion, chopped
4 cups broccoli florets (8 ounces)
1 medium-size potato, peeled and diced
5 cups stock (any kind)
½ teaspoon salt, or to taste
4 cups baby spinach (1 [6-ounce package])
Freshly ground black pepper
1 cup shredded sharp Cheddar cheese, or your favorite cheese, for garnish
• Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 3 minutes. Add the broccoli, potato, stock, and salt and bring to a boil, then lower the heat and simmer, covered, for about 15 minutes, or until the potato is tender.
• Remove from the heat and allow the soup to cool slightly. Then, add the spinach and puree the soup in batches in a blender or food processor. Return the pureed soup to the rinsed-out saucepan. Adjust the seasoning, garnish with the cheese, and serve immediately.
1 cup broccoli-spinach soup (made with chicken stock): Calories: 260 cals; Protein: 12 g; Carbohydrates: 18 g; Fat: 16 g; Fiber: 3 g; Sodium: 444 mg; Niacin: 3 mg; B6: 0.4 mg; Riboflavin: 0.4 mg; Folate: 105 mcg; Vitamin K: 223 mcg; Copper: 0.2 mg; Selenium: 12 mcg; Vitamin A: 4,005 IU; Vitamin C: 55 mg; 1 CARB