Popeye Soup

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Serves: 4

By GrowlingLucifer



  • 1 onion peeled and roughly chopped

  • 1.5l vegetable stock or chicken stock

  • 1 butternut squash peeled and chopped into 1 inch cubes

  • 1 tsp curry powder

  • 1 tsp turmeric

  • 2 sweet potatoes peeled and chopped

  • 1 tin chickpeas rinsed

  • 25g butter

  • 1 tin butterbeans rinsed

  • 1 brocolli chopped into florets

  • 1 bag frozen spinach defrosted


  1. In a large saucepan, gently melt the butter, then add the olive oil.
  2. Add the onion and fry gently until it's softened and caramelised.
  3. Add your remaining vegetables, plus the stock, chickpeas and butter beans.
  4. Bring the temperature right down, put the lid on, and leave to simmer for approximately 30 minutes, or until everything inside has gone nice and soft.
  5. Add some curry powder (to taste) and, if you are not cooking for babies, add seasoning.
  6. Take off the heat, leave to stand for a minute or so, then blend - roughly if you like lumps, or thoroughly if you don't.
  7. There you have it: iron-rich 'Popeye' soup - full of nutrients!

Handy Hint

I feed it to my 10-month-old when I think he could do with a bit of an iron injected into his diet!

Additional Information

  • Can Freeze

  • Make Ahead

  • Budget

  • Low fat

  • Basics

  • Soup

  • Baby and weaning

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • GrowlingLucifer 13/07/10 13:41

    I love this recipe so much, me and my son like to scoff it together! If you want to sweeten it up a bit, swap the brocolli for carrots...my son would eat a whole vat full if there were carrots in it!!