PEPERY YOGHURT SOUP
- 1 small zucchini
- 1 small red pepper
- 1 small yellow pepper (if you can find)
- 1 clove garlic
- 3 tablespoons yogurt
- 2 cups hot water
- 1 tablespoon olive oil
- Sea salt
Chop the vegetables into small cubes. Sauté garlic in some olive oil and add the vegetables. Sauté the vegetables for a few minutes, add 1 cup hot water and cover the pan. Cook over a low flame until vegetables become tender.
Add a cup of hot water to 3 tablespoons yogurt and prepare buttermilk. Stir in cooked vegetables. Cook ten minutes more. Strain or crush it with a fork and get your baby to eat. You can also prepare this soup without using garlic for under the age of infants.
NOTE: Soups offered as an example in this website. You can vary the ingredients and prepare new soups. The basic aim of preparing soup for babies is to feed their nutrient needs (oil, vegetable, ground beef, chicken, etc) other than breast-milk. Soups shouldn’t be too watery, should always be viscous. While preparing the soups, you should avoid using blender. You can use wire strainer. In the next few months, you can crush the ingredients with a fork. Prepared soup can be stored in the refrigerator for two days.