A resourceful baby food from Portuguese kitchens, this purée repurposes leftover broth from a previous meal by cooking it with zucchini and potato. Ready in under fifteen minutes, it is both practical and waste-free.
Add the chopped zucchini and potato to the leftover broth and boil for twelve minutes until soft.
Drain the vegetables into a bowl and mash with a fork or blender until smooth, adding a spoonful or two of the broth back in to adjust the consistency if needed.
Drizzle the olive oil over the cooled purée and stir it in.
Always check the temperature before serving it to your baby; the cooking broth can stay hot for a while.
If your broth is salty, taste it before adding it to the purée; baby food should be made with unsalted or lightly salted broth.
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