For 1 portion – Preparation time: 15 min – Cooking time: 12 min
Wash and cut the tomatoes into 4 after removing the stems and fleshy parts in the middle.
Place the skin side down in the steamer basket for 10 minutes.
In a small saucepan, heat the almond milk with the steam cooked tomato wedges, almond flour and turmeric for 2 minutes.
Pour the hot soup into the blender jar. Mix and sieve the soup through a small strainer on top of the baby’s bowl to remove seeds and skins of the tomatoes.
You can sprinkle a few small croutons of sliced bread (or simply tear it!).
Over the months
To complete the cream with a vegetarian touch, you can add small pieces of tofu.
Some small balls of meat (30 g) simply rolled into the size of a marble ball and coated with flour, cooked 5 minutes in the filtered and blended soup are popular with babies.