With the tartness of whey, these vegetables go very well. We not only evaluate the water left over from cheese making, but also make this protein-heavy healing water ready for babies to consume.
Note: If your baby is not ready for lumpy food, the soup should be smooth. You can use a blender or a strainer. I prefer the blender. When my son was 17 months old and we said lumpy and solid, we got used to eating all kinds of textures. However, he liked vegetable soups smooth. From time to time, I also blended vegetable soups because I got better efficiency. I do this by trusting that she can eat solid foods very easily and can eat normal meals, for your information… Every baby is special, we mothers should observe what he likes and present it accordingly.
Materials
half a potato
half carrot
1 shallot onion
1 clove of garlic
1-2 florets of cauliflower
Whey enough to pass the ingredients by 3 fingers (remainder of homemade curd)
1 teaspoon heaped whole wheat flour
1 teaspoon olive oil or butter
1-2 pinches of dried basil
1 teaspoon of wheat germ
Fabrication
All vegetables are grated. (Grated vegetables both cook quickly and allow you to obtain soup with a slightly lumpy texture without the need for a blender.)
Add enough whey to pass the ingredients by 3 fingers. (Approximately 350-400 cc was sufficient for my tiny pot.)
The vegetables are boiled over medium heat until cooked.
In a glass, mix flour and 4-5 tablespoons of water until smooth. This mixture is added to the heavy soup.
After boiling for 2-3 more minutes, butter/olive oil is added and the bottom is covered.
Served with dried basil and wheat germ.
You can also try my recipe for this soup: Beef Marrow Bone Juice Winter Soup
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