Presentation
A first course consisting of a soup made with rice, zucchini, carrot, vegetable broth, extra virgin olive oil, salt, pepper, and parsley (if desired).

Ingredients

• 1/2 cup of well-cooked white rice
• 1 zucchini, sliced into thin rounds
• 1 carrot, grated
• 1 cup of light vegetable broth
• 1 tablespoon of extra virgin olive oil
• Salt and pepper to taste
• Fresh chopped parsley (optional)

Preparation

1. In a pot, heat the olive oil over medium heat.
2. Add the zucchini and grated carrot. Cook for a few minutes until they become tender.
3. Pour the vegetable broth into the pot and bring to a boil.
4. Add the cooked rice and stir well.
5. Reduce the heat and simmer for 10-15 minutes or until the vegetables are soft.
6. Season with salt and pepper to taste.
7. Before serving, you can add a bit of fresh chopped parsley (if the child likes it).

Allergens

• Vegetable broth: Check the composition to ensure it does not contain celery or other allergenic ingredients.
• Carrot: Possible individual intolerance and cross-reactivity in case of allergy to Artemisia, Graminaceae, Composite, or Birch pollen.
• Extra virgin olive oil: Allergies are rare; intolerance is not typically described.
• Pepper: Possible cross-reactivity in case of intolerance to spices.
• Parsley: Possible reactivity in case of allergy to Birch, Artemisia, Composite, or spice intolerance.
• Rice: (Allergy is common in East Asia but rare in Italy and Europe). Possible cross-reaction in case of sensitivity to grasses.
• Zucchini: Possible individual intolerance or cross-reaction in case of allergy to Ragweed.

Notes
When intended for children, reduce the size of the ingredients and make them homogeneous when serving.

Safety / Intended Use
This product is suitable for individuals with anorexia, weight loss, diarrhea, mucositis (inflammation and lesions of the oral cavity), xerostomia (dry mouth), and dysphagia (difficulty chewing and swallowing).

Prepare and handle in strict hygienic conditions.