Recipe of the Month: Nourishing Mushroom and Chilli Broth

Piccolo Mushroom and Chilli Broth recipe

As we welcome a new year and wave goodbye to Christmas indulgence, we’re turning to Piccolo’s Mushroom and Chilli Broth for a health kick for all the family.

Looking for a little post-Christmas pick me up? After some (read: a lot of) indulging over the Christmas period, we’re reaching for something other than mince pies and organic baby food brand, Piccolo, is our go-to for simple, nutritious recipes. Kickstart your 2021 with this warming Asian Mushroom and Chilli broth – it’s extremely quick and easy to make, and it’s also rich in healing, nourishing ingredients.

Ideal for little ones and easily adapted for baby, this nourishing recipe of the month is also perfect for mums-to-be in their third trimester – plus it’s Veganuary-friendly! Tick, tick, tick.

Mushroom and Chilli Broth Recipe

Makes: 2 portions

Suitable for: Infants from 12 months (and a great third trimester pregnancy recipe!)

Prep time: 10 minutes

Cooking time: 15 minutes:

Allergens: almonds and/or cashews, if using – can be swapped out.

Piccolo Mushroom and Chilli Broth recipe

1 Piccolo vegetable stock cube

1 tbsp miso paste

1 litre boiling water

100g chestnut mushrooms, sliced

3 spring onions, roughly sliced

100g fresh or frozen broccoli, cut into florets

1 carrot, peeled and thinly chopped into disks

1 pak choi, cut into quarters

A few thin slices of fresh red chilli

Handful of chopped fresh coriander

150g straight to wok noodles rice noodles

Handful almonds or cashew nuts*

Soy sauce to season*

*Remove the soy and toasted nuts from this dish to make baby friendly

In a large saucepan, crumble the stock cube and add the miso paste. Pour over the boiling water and mix the paste and stock until dissolved.

Heat the stock until simmering, then add the mushrooms, spring onions, broccoli, carrot, pak choi and chilli.

Simmer for 10-15 minutes, adding in the noodles for the last minute. While it is simmering, dry roast the almonds or cashew nuts until brown, and remove from the heat and roughly chop.

Remove the mushroom and chilli broth from the heat and add soy sauce to taste.

Serve with the coriander and sprinkle of toasted nuts.

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