Thursday, February 27, 2014

Creamy tomato soup with pasta and purple sweet potato bread stick

In the mommies network Healthy Food for My Baby, there was a dad (hmm... I realized it's not right to call it a mommies network) who's very committed to preparing all sorts of yummy meals for his little ones. I get very impressed cos all the men in my family doesn't cook. This is a breakfast meal that was inspired by one of his meals prepared for his little boy. 
This is quite an easy one. The purple sweet potato bread loaf was done in my breadmaker using this recipe, but the spinach puree was replaced by purple sweet potato puree. I served them fresh on the first day. Second day, I toasted them in the oven and spread some pesto on the bread. Still nice!

Here's the recipe for the creamy tomato soup:
This recipe makes 2-3 servings
*2 tomato, blanched in boiling water to remove the skin
*1 small onion, peeled and chop
*2 cloves garlic, peeled and minced
*100g pumpkin

Steam all the above ingredients for about 20min until soft, then blend with about 1/2-1cup of milk until achieve soup- consistency. Serve with mini corrallini pasta.

1 comment:

  1. Hi, did you use delay timer for the sweet potato too? I realise the sweet potato dries up and hardens. The bread pan somehow got dislodged and the machine over heated :(


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