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