Baby Veggie Broth (Rice Cooker Method)

Baby Veggie Broth (Rice Cooker Method)

Don’t we always have leftover veggies to clear in fridge and we don’t exactly know what to do with them? Here’s a simple rice cooker veggie broth recipe with our fresh leftover fresh veggies! A great way to clear our fridge so we can stock up on fresh ones later during grocery shopping later!
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🥣 Baby Veggie Broth with leftover fresh veggies (Rice Cooker Method)
✅ Suitable for: 6 months+

Don’t we always have left over veggies in our fridge that we wanted to clear? Here’s a simple and nutritious Baby Veggie Broth with fresh leftover veggies recipe that you can make in a rice cooker. It’s gentle on little tummies and a great way to use up leftover vegetables.

 
🛒 Ingredients:
Use soft, baby-safe, mild-tasting vegetables
* Leftover vegetables (carrots, tomato, pumpkin, zucchini, corn etc)
* 2– 3 cups water (enough to cover the veggies)
* Lilo Premium Mushroom, Garlic and Onion Powder

🍳 Instructions:
1. Peel and chop all veggies: peel and chop all vegetables into small chunks.
2. Load the Rice Cooker:
 * Add the chopped vegetables to the rice cooker.
 * Pour in the water to just cover the vegetables.
 * Add 1 tsp Lilo Premium Mushroom, Garlic and Onion Powder 
3. Cook:
 * Set the rice cooker to the “Cook” setting.
 * Let it cook for 30–40 minutes, or until the vegetables are very soft and the broth is flavorful.
4. Cool and Serve:
 * Let the broth cool to a safe temperature before serving.

🧊 Storage:
* Refrigerate for up to 3 days
* Freeze in small portions in @mushiefriggasia freezer tray for future use (up to 2 weeks)

This recipe is suitable for babies 6+ months (ensure your baby has tried all individual ingredients first and has no allergies).

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