Baby food recipes
A baby’s first soup with texture is often introduced when moving from purees to spoon-fed foods. Orzo works well because it becomes very soft when cooked. Add the vegetables first and the orzo later; if added at the start, the orzo can break down and make the soup mushy. No salt, bouillon, or instant soup powder is used.
Cut the carrot and potato into 1 cm cubes and the zucchini into 1.5 cm cubes. The zucchini breaks down quickly, so cut it slightly larger; if all the pieces are the same size, it will disappear into the soup.
Put the carrot and potato in a pot with 900 ml of water and cook over low heat for 18 minutes. They are ready when a fork slides into the carrot without resistance; the carrot takes the longest, so use it to judge doneness.
Add the orzo and zucchini and cook for 10 more minutes, stirring constantly for the first 2 minutes so the orzo does not settle and stick to the bottom. The orzo will swell to about twice its size; press one piece between your fingers—it should offer no resistance.
Stir in the olive oil. The soup should stay on a spoon but flow when poured into a bowl. If serving a younger baby, mash the orzo in the bowl with the back of a fork; the soup does not have to be served with whole pieces.
The orzo absorbs water and the soup thickens considerably as it cools. Stir in one 100 ml measure of hot water while reheating, or it will become a spoon-standing mush.
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