When pressed for time, I serve whatever mashed vegetable I have left stored in the freezer or in the fridge (I need time to cook grown-up food for us, too!). But this afternoon, I found that we’ve ran out of baby food and I was left with uncooked carrots and squash. Good thing I had enough time, so I decided to give vegetable soup a try.
Chopped onion, potato, carrot plus 50 grams of uncooked pasta, broken into bite-size pieces.In a pot filled with water, toss everything in and cook over medium fire until pasta is cooked.I sprinkled black ground pepper to add flavor. Never salt (at this stage), but spices are okay.The rest were stored in the freezer. Following the storing process, I let the soup cool down before transferring into a lidded freezer tray.
