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This simple Spinach Puree is a lovely way to introduce earthy flavours to babies and is just as useful for mixing into family meals, from sauces to smoothies.
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Reasons to Love This Recipe
- Versatile: Great for introducing earthy flavours to babies. Serve on its own or mix with a vitamin-c rich puree to help boost iron absorption.
- Easy: One ingredient, short cooking time, and a quick blend.
- Freezer-Friendly: Perfect for quick baby meals or family cooking.
- Nutrient Rich: With iron, fibre, folate and vitamins A,C and K.
Choosing and Storing Spinach
- Look for spinach leaves that are green, crisp and without any tears or darkening.
- Avoid limp or yellowing leaves.
- Don't wash the spinach before you refrigerate it. If you wash it before you store it, the leaves have a tendency to deteriorate quicker.
- Refrigerate unwashed spinach in a loose plastic bag; it'll keep for three to four days.
Step By Step Instructions (With Images)
- Prep: Remove and discard any tough stems. Wash the spinach thoroughly and shake of excess water.
- Steam the spinach until tender and just wilted, about 3-5 mins.
- Cool and Drain: Run cold water over the spinach to stop the cooking process, then drain well adn gently squeeze out excess moisture.
- Blend: Transfer to a blender or food processor and blend until smooth. Add a little water or milk if needed to reach your desired consistency.
Yield
Spinach is made up of about 90% water, so when cooked it loses a huge amount of volume.
150g (3 packed cups) of spinach may look a lot but it only yeilds ¼ cup of pureed spinach.
Serving Suggestions
- Serve on its own as a first puree or mix with other purees to create new flavour combinations.
- Stir through Indian-style dishes such as curries, dals, and soup.
- Add to pasta sauces, smoothies, pancakes and baked goods (like muffins) for savour bread or an easy veggie boost.
- Mix into omelettes or main dishes such as stuffed chicken or lasagne.
Storage Instructions
- Refrigerate in an airtight container for up to 24 hours.
- Freeze the puree in ice-cube trays and once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for up to 2 months. (Freezing it this way allows you to take out small portions as needed.)
Recipe FAQs
Spinach puree is suitable as an early stage food once your baby is developmentally ready to start solids, which is typically around 6 months of age.
For informational purposes only. Every baby develops at their own pace. Always make informed decisions for your child and seek personalised advice from a qualified health professional if needed.
Spinach puree has an earthy flavour and some babies may prefer it mixed with other purees at first. Blending it with sweeter purees can make it more appealing. You can also add herbs, spices, garlic and butter for extra flavour.
Try mixing spinach puree with
Apple Puree
Banana Puree
Blueberry Puree
Carrot Puree
Cheese Sauce
Green Bean Puree
Parsnip Puree
Pumpkin Puree
Pea Puree
Pear Puree
Mashed Potato
Pureed Lentils
Pureed chicken or fish
To help support iron absorption, try combiningit with vitamin C rich foods such as
Sweet Potato Puree
Broccoli puree
Kiwi puree
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Spinach Puree
Equipment
- High Speed Blender or Food Processor
Ingredients
- 150g (3 packed cups) Spinach
Instructions
- Remove the stems from the spinach and discard.
- Wash the spinach thoroughly and shake off excess water.
- Add enough water to the bottom of a pan so that it does not rise above the steamer basket. Place a steaming basket, with the washed spinach leaves in it, into the pot.
- Cover and boil the water until steam has formed. Steam the spinach until the leaves are tender and wilted, around 3-5 minutes.
- Transfer cooked spinach to a colander and run cold water over the spinach to stop the cooking process.
- Drain well and if needed, gently squeeze the spinach to remove excess water.
- Transfer the leaves to a blender and blend until smooth. You may wish to add 1-2 teaspoons of water/baby milk to achieve the desired consistency.
Recipe Notes
- Refrigerate in an airtight container for up to 24 hours.
- Freeze the puree in ice-cube trays and once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for up to 2 months. (Freezing it this way allows you to take out small portions as needed.)
Michelle j
When do you add the purée to a recipe so it can finish cooking? I’m mostly thinking soup.
Amy
Hi Michelle, I am not sure what you are meaning, sorry. You can add spinach puree to a range of recipes (curries, pasta sauces, smoothies etc) for extra goodness. 🙂
Leona
I can’t believe how little this made, a lot of effort for it to wilt down to nothing. However I want my girl to have a taste of everything so worth doing. I might do more to mix with other purees
Amy
Ah yes! The joy of spinach, it wilts to nothing!