Pumpkin, zucchini and bread soup


A creamy vegetable soup thickened and flavored with a slice of bread. I use white bread with rice and no salt but you can use any kind your baby prefers. The recipe for my bread can be found here.

Pumpkin, zucchini and bread soup
Preparation time


For 1 Person(s)


  • 1 piece of pumpkin
  • 1 carrot
  • 1 zucchini
  • 2 thick slieces of bread
  • 720 ml of water

Pumpkin, zucchini and bread soup Directions

  1. Clean, peel and cut your vegetables into thick pieces. Put the veggies in a pan and cover them with water. Bring to a boil, lower the heat and cook over medium heat until the carrots are tender.

    zuppa pane01
  2. Turn off the heat and add the bread slieces. Wait a couple of minutes until the bread becomes completely soaked and soft, then blend everything with an immersion blender.

    zuppa pane02
  3. Serve hot with a drizzle of olive oil. I added a pinch of chia seeds and sesame seeds for extra protein and some puffed rice for the crunch.

    cropped zuppa pane03

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Wednesday, 07 December 2016
Mine is similar to yours, I also add some onion and chopped parsley. - shamrock-frizz

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