How to make
Clean the carrots and parsnips, wash them and cut them into small pieces. Peel and wash the onion. Cut it into small pieces and put the vegetables in a small pot to boil over medium heat.
After they boil, add the buckwheat. Stir from time to time, in order to make sure it doesn't burn. Boil for 40 minutes or until the buckwheat is ready.
When it is ready, add the finely blanched spinach.
Add salt, garlic and tomato puree. Boil for another 5-10 minutes and remove it from the heat.
If desired, the dish can be blended. The dish is suitable for babies over 8 months.
