It’s always difficult for me to choose pics for my guest recipe posts. When it comes to kids’ pics, all of them come out well. It was the same for this post. I have seen many pics of Shilpi’s kids as she uploads them on Facebook frequently, a habit I share with her I must add. 🙂 I have seen her daughter, Ryka’s pics since she was born up until now where she’s turned into a naughty toddler. Watching her pics has always been a visual treat, but I especially enjoy her recent ones where she’s up to some mischief. However, for this post I wanted to use this family pic of Shlipi. I loved everyone’s expression in this one; there’s so much joy and contentment evident. Touch wood. 🙂
As always I’ve retained what Shilpi wrote as is. (You can view other recipes by Shilpi by clicking the label Shilpi’s recipes. Labels are displayed below each recipe. 🙂 I have added such labels for all guest recipes.)
Shilpi writes: “Even before my daughter was born, the doctors told me that she was a very tiny baby. And petite she was. She was only a little over 2 kg. I breastfed her for 6 months before starting on solids. The doctors were always happy with her growth chart and she was meeting all the age appropriate developmental milestones, but as a mother I was constantly worried about her size. Once she started solids, I took great care in preparing her meals so that she gets the adequate nutrition. Now she has started walking and as typical toddler, she is always on the move. Toddlers require a diet that is dense in calories and fat. I am always looking for foods that give her more calories, and this soup is high in calories and fat. And the best thing is it so easy to prepare.”
Calories and fat-dense soup that is ideal for active toddlers and kids.
- 1 potato
- Half cup sweet corn
- 1 glass of whole milk
- Half cup grated cheesehead
- 2 tsp butter
- Salt to taste
- Boil the potato and sweet corn. Blend it in a blender until smooth. There shouldn't be any lumps in the potato. ( you could use some whole milk to make the mixture smoother.)
- Put two spoons of butter in a pan, pour in the mixture, and stir for a few seconds.
- Add milk and salt.
- Add cheese and keep stirring.
- Let the soup simmer for few minutes before turning off the heat. (For older kids you can add a dash of peppercorn.)