Zucchini and carrot puree (with optional chicken)

We put water to heat. The amount of water is a bit subjective, I put about 1.5l, but the important thing is that it covers the vegetables. At the end of everything I just remove a little water before grinding to make sure it is not too liquid.

We cut the vegetables in small-medium size (not for a stir-fry, but small considering that they are for puree) and fry them in another pot.

Add a spoonful of oil and start with the onion, when it is a little browned add the carrot and potato and finally the zucchini.

We add salt and stir, it is not necessary that they are already cooked, just a little browned so that the puree is tastier.

Pour the hot water until it covers the vegetables, it does not have to be left over, just cover them (if there are some pieces that are not completely covered, nothing happens).

After 30-40 minutes it will be ready. Time, in my opinion, is subjective. There are those who have enough with 20 minutes and those who leave them for an hour. I believe that the less time they boil the more nutrients they keep, but I have not informed myself enough.