This zucchini-only soup becomes silky when blended, without needing cream. Because zucchini releases a lot of water, add cooking liquid sparingly to avoid an overly thin consistency.
Wash the zucchini, trim the ends and remove any tough peel; dice the flesh into even pieces.
Simmer in a small saucepan with enough of the measured water to prevent sticking until the zucchini crushes easily with a fork.
Drain off most of the cooking liquid and blend; add small amounts back until thick and spoonable.
Check that no firm peel remains and cool to feeding temperature.
Serve on a spoon as a thick, smooth purée for a beginner, then move toward a soft fork-mash as chewing skills develop. Offer with other foods, especially a source of iron.
Smooth, thick spoonable zucchini purée.
Thicker zucchini soup with very soft mashed texture.
The listed zucchini and water contain no intentionally added major common allergen. Dairy is not included despite the word 'cream' in the title.
Cool promptly and refrigerate untouched soup covered for up to 24 hours or freeze promptly. Reheat until steaming hot throughout, stir and cool before serving. Discard leftovers in baby's bowl.
Cool promptly and refrigerate untouched soup covered for up to 24 hours or freeze promptly. Reheat until steaming hot throughout, stir and cool before serving. Discard leftovers in baby's bowl.
This guide is informed by current guidelines from leading health organizations:
