PREPARATION TIME

8 mins

COOKING TIME

15 mins

AGE GROUP

10 – 12 months

INGREDIENTS

1 cup of cottage cheese

2 tablespoons of finely grated Parmesan cheese

1 cup of low-sodium (low-salt) chicken stock

½ a medium onion, peeled and chopped

½ a red pepper, chopped

1 small carrot, peeled and grated

½ cup of chopped broccoli

½ cup of chopped cauliflower

3 tablespoons of finely chopped mushrooms

METHOD

1. Heat the stock in a medium-sized saucepan over medium heat then add the onion and poach until soft over low/medium heat.

2. Add the pepper, carrot, broccoli and cauliflower and cook for 5 minutes, stirring often, then add the mushrooms and continue to cook until all the vegetables are soft.

3. Reduce heat to low then pour in the cheese mixture and stir while warming through.

4. Turn off the heat and chop everything well, or use a stick blender to make a puree if preferred.

5. Serve with cooked pasta.

HANDY HINTS