Creamy vegetable purée soup with zucchini

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

Szare wiersze to artykuły spożywcze zapasowe: sól, olej, przyprawy. Nie są wliczane do ceny porcji.

Sposób przygotowania

1. Wash the zucchini¹, potatoes², carrots³ and cauliflower⁴; slice the zucchini into rounds 1,5–2 cm thick, the potatoes into 2 cm cubes, the carrots into rounds 1 cm thick, and break the cauliflower into florets 3–4 cm; cover with water so the water level is 2–3 cm above the vegetables; bring to a boil over high heat.

2. Simmer on medium heat for 15 minutes until tender, checking tenderness by piercing with a fork.

3. Blend: remove from heat, reserve some of the broth, blend the vegetables with the broth to the desired thickness on low–medium speed until smooth.

4. Acidify and adjust texture: keep tasting and, if desired, add a bit more broth to reach the desired consistency; test tenderness with a fork.

5. Add oil and salt: add a drop of oil and stir; salt to taste, considering the child’s age and safe-food preferences.

6. Serve: serve the purée warm; you may top with bread crumbs or boiled rice if desired; store and freeze where possible: refrigerate no longer than 1 day, portions may be frozen.

W skrócie

• Porcja dla dziecka w wieku 1–3 lata; odpowiednia od 6 miesięcy. Dla młodszych dzieci podzielić na pół i zblendować.