Zucchini vegetable purée soup

1. 1 Zucchini≈ $3.00 per kg 80 g
2. 2 Potatoes≈ $2.15 per kg 50 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Cauliflower (frozen)pack 400 g ≈ $1.80 40 g
5. 5 Olive oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the zucchini¹, potatoes², carrots³, and cauliflower⁴, cut the zucchini into 1.5–2 cm rounds, the potatoes into 2 cm cubes, the carrots into 1 cm slices, and break the cauliflower into 3–4 cm florets, then pour water so the level is 2–3 cm above the vegetables and bring to a boil over high heat.

2. Maintain at medium heat and simmer for 15 minutes until tender; check by piercing with a fork.

3. Blend the vegetables with the broth until smooth, reserving some broth and using low–medium speed.

4. Taste and adjust by adding a little broth as needed to reach the desired consistency, and check tenderness with a fork.

5. Add a drop of oil, mix, then season with salt to taste, considering the child’s age and safe-food preferences.

6. Serve the purée warm; optionally with bread crumbs or boiled rice; store in the fridge no longer than 1 day and freeze portions if possible.

In short

• A child's portion for ages 1–3; suitable from 6 months. For younger kids, halve it and purée.