Cauliflower and zucchini puree
Description
Hearty and aromatic soup. A delicious, healthy, and vegetarian pureed soup made from cauliflower and zucchini. While cooking, there's no need to add anything extra to the broth—just bay leaf and black pepper will suffice. Even kids happily eat this pureed soup for lunch. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Puree can be prepared as a side dish or as a soup. Children love this dish and enjoy eating it. As a weaning food, it's an excellent option. Additionally, cauliflower and zucchini puree is also perfect for detox days or during fasting.
- 2
Step 2
2. Separate the cabbage into florets and cut the zucchini into not-too-small pieces (one slice in half). Meanwhile, put a pot of water on the stove and heat until boiling.
- 3
Step 3
3. Add the vegetables to boiling water, season with salt and spices to taste (I recommend using only bay leaf and black peppercorns). Cook until the vegetables are done (no more than 10 minutes over low heat).
- 4
Step 4
4. Transfer the vegetables to a blender and puree. If you want a creamy soup, add a little broth.
- 5
Step 5
5. Before serving, sprinkle with dill or parsley. If preparing for a baby, you can add more broth, a potato when cooking the broth, and carrots.