Makes around 5 toddler serves, for freezing some for another day, or a large pot of soup for a family meal


Chicken stock (makes around 400 mL of chicken stock)

2 cups (500 mL) water

2-3 chicken thighs

2 celery stalks, washed

1 carrot, washed

2 garlic cloves, peeled

Vegetables for the soup

½ butternut pumpkin, skin removed and chopped into small pieces

More pumpkin makes a thicker, creamier soup. If your little one likes a thick, puréed vegetable consistency for soup, then use more pumpkin

4-5 cauliflower flowerets, washed

2 level scoops of Diamond pro+ Premium Toddler Milk Drink

1 slice of multi-grain bread, for dipping


  1. To make the chicken stock, place the water into a medium saucepan and place the saucepan on the stove on high until the water is boiling.
  2. When the water is boiling, reduce heat to low and gently add the chicken. Allow to simmer around 15-20 minutes. Remove the chicken thighs and reserve for another use (e.g. sandwiches).
  3. Add the pumpkin and cauliflower to the simmering chicken stock and continue to simmer until the vegetables are soft enough to blend (around 10-15 minutes).
  4. Once the vegetables are soft enough, remove the soup from the heat. Add 2 scoops of Diamond pro+ Premium Toddler Milk Drink to the soup. Then, using an electric hand-held blender or food processor, purée the vegetables and stock into a smooth, creamy consistency.
  5. Toast bread and cut into fingers for dipping.

Food fun hint: Use cream or natural yoghurt to make a face on the soup for your little one.