Broccoli and Cream Cheese Soup Recipe

Wash and cut the broccoli into florets. Peel the potato and cut it into small cubes.

In a pot, place the florets and add the diced potato, pouring in water until it reaches halfway up the vegetables, then start cooking. After 10 minutes, stop cooking and let it steam for another 10 minutes.

Drain the broccoli and the potato, blend them with olive oil and possibly with cream.

Divide into 5 freezer bags and place them in the freezer, or divide into 5 small airtight containers to be placed in the refrigerator for the week.

On the day: Gently heat the puree and serve warm to the baby. (For babies over 6 months, add a bit of cooked white fish fillet sautéed in a small teaspoon of olive oil and blend with the puree.)

To finish, "Batch Cooking for My Baby - 50 Recipes to Prepare Your Week in Advance" by Sandra Mahut. 128 pages. 9.95 euros.