Creamy Vegetable Purée with Zucchini
A silky purée made from zucchini, potato, carrot, and broccoli in a light vegetable broth. Suitable for babies from 6 months.
- Time
- 25 min
- Serving
- 107 kcal
- Ingredients
- ≈ $0.57
- Protein
- 3 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 80 g
- 2 Potatoes≈ $2.19 per kg 50 g
- 3 Carrots≈ $1.50 per kg 30 g
- 4 Cauliflower (frozen)pack 400 g ≈ $1.80 40 g
- 5 Olive oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the zucchini1, potato2, and carrot3, then peel them. Slice the zucchini and carrot into 1 cm rounds, and cube the potato into 2 cm pieces. Separate the broccoli into small florets.
Place the vegetables in a pot, covering them with water by 2 cm. Bring to a boil.
Simmer on medium heat with the lid on for 15 minutes, until the vegetables are very soft and easily mashable with a fork.
Turn off the heat, drain some of the broth into a separate cup. Blend the vegetables until smooth, adding broth as needed to reach the desired consistency.
Stir in olive oil and mix well. Serve warm, unsalted.
Cool leftovers and store in the fridge for up to one day, or freeze in portions.
Tips
- Why it works
- Cut zucchini into thick rounds so they soften evenly without turning to mush or releasing too much water, which dilutes the flavor.
- Substitutions
- Use frozen peas (40g) instead of cauliflower for a sweeter taste, or swap carrots for butternut squash (30g cooked) for a richer texture.
- Common mistakes
- Overcooking makes the purée watery. Check doneness by piercing with a fork; it should slide in smoothly but not fall apart.
- Storing and reheating
- Store for 1 day in the fridge; reheat gently in a pot with 2 tbsp water until hot. Freeze in ice-cube trays for up to 3 months.
- Serve with
- Pair with plain boiled rice or soft whole-wheat toast strips for extra fiber, especially for picky eaters.
In short
- A child's portion for ages 1–3; suitable from 6 months. For younger kids, halve it and purée.
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