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My baby enjoys this tomato soup recipe. I keep the consistency thick as it helps to feed a liquid consistency food to a baby. Otherwise, mostly liquid drips out of their mouth.
- 2 tomatoes (red, ripe and juicy)
- 1/2 a potato
- 2 beans
- 1 carrot small
- 1 garlic clove
- 1 bay leaf
- 1 teaspoon butter (salted)
- Salt to taste
- A pinch of black pepper powder (optional)
- Chop all the above-given vegetables. Boil them for 10 minutes or until cooked well.
- You can also cook in a pressure cooker for 4 to 5 whistles. Let it cool.
- Strain with a strainer and save the water. You can discard the bay leaf.
- Transfer all the ingredients (vegetables) to a mixer and make a paste-like consistency.
- Add the saved water if required.
- In a pan, heat a teaspoon of butter on a low flame.
- Again strain the vegetable paste and add to the heated butter. Also, add the leftover saved water in which the vegetables were boiled to this paste.
- Mix well and let it boil.
- The soup is ready. The consistency of this soup should be a little thick. Then it’s easy to feed the baby.
- If you like then you can add a little pinch of black pepper powder to this soup.
- Salted butter is usually used. So, taste and check the salt as babies food does not require much salt.
- You can add more vegetables of your choice.
- With nutritional content, I add potato to this soup to make it thick.
Serving: I serve it with a slice of brown bread lightly toasted soft on a tawa/pan with butter spread on both sides. You can dip small pieces of the toast in soup and feed them to your baby. Or they may also enjoy having this bread separately and soup separately.
And 2-3 pieces of homemade paneer. You can also add some steamed or boiled vegetables to your baby’s plate.
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