If you have a picky toddler, I highly suggest pureed soups, like this one. This recipe calls for roasted vegetables — peppers, sweet potatoes, squash, and cauliflower. Roasting removes moisture from the vegetables, which intensifies their flavor, and breaks down their proteins and sugars into hundreds of new, flavorful compounds. It also softens the fibers of the vegetables, which makes them easier to blend into a smooth, creamy consistency. I love the creamy version, but for those who love chunky soups, just skip the blending. To make it extra healthy, swap the coconut milk for vegetable broth.

Get the Recipe: Creamy Vegetable Soup