🥣 Baby Veggie Broth with leftover fresh veggies (Rice Cooker Method)
âś… 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.
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đź›’ 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)
1 Tsp Lilo Premium Mushroom Powder
1 Tsp Lilo Premium 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 PowderÂ
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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