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Vegetable Puree is a simple, nourishing first food for babies starting solids. Broccoli, spinach and peas are blended with sweet potato to create a smooth, nutrient-dense puree that can be served completely smooth or left slightly chunky as textures progress.
This mixed vegetable puree is deigned for babies and focuses on creating a balance between naturally sweeter vegetables and more bitter ones. Combining these flavours can help make bitter vegetables more appealing, while still supporting repeated exposure to a wide range of tastes over time.
If you already have individual vegetable purees prepared, they can easily be combined. You'll find step-by-step instructions for a wide range of vegetable purees in our puree recipe collection.
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Reasons to Love This Puree
- Can be blended to a smooth, creamy texture or left slightly chunky as textures progress.
- Easy to adapt using the vegetables you have on hand.
- Freezer-friendly and ideal for batch cooking.
- A balanced blend of naturally sweet and more bitter vegetables to support flavour variety.
Ingredient Information
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Sweeter Vegetables (to banance stronger flavours)
Sweet potato (can be replaced with pumpkin or butternut squash)
Onion (leek is a good alternative)
Peas - Bitter Vegetables (to add flavour variety)
Broccoli (can replace with cauliflower)
Spinach - Olive oil - used to saute
- Low sodium / homemade vegetable stock - Alternatively can use some cooking water, baby milk or skip for a chunkier puree.
Step by Step Instructions & Cooking Tips
- Steam: Add sweet potato to steamer , cook for 5 mins. *Root veggies take longer to cook so starting with sweet potato helps ensure everything finished at same time
- Add broccoli: to steamer and steam for a further 4 mins.
- Add Peas and stem for a further 2 mins, or until all vegetables are tender.
- Saute: heat oil in pan and gently saute onion until soft. Add the spinach and cook until just wilted.
- Add to blender: transfer all cooked vegetables to a blender or food processor. Allow them to cool slightly, then add stock as needed.
- Blend until smooth, pulse lightly for a more textured puree depending on your baby's stage. Add more liquid if needed to reach preferred consistency.
Top Tips
- Cut veggies into similar sized pieces to help them cook evenly.
- Roasting some of the vegetables (such as sweet potato and onion) is a great option and can add depth of flavour through caramelisation.
- Allow vegetables to cool slightly before blending and take care when blending warm foods, as steam can build up and cause pressure in the blender.
- No blender? A food processor or stick blender can also be used, although spinach and peas may be harder to blend completely smooth.
- If your baby initially rejects a flavour, keep offering it over time as repeated exposure can help babies accept new tastes.
Storage & Re-heating Instructions
- Refrigerate: Allow to cool, place in an airtight container and refrigerate for up to two days.
- Freeze: Allow to cool, spoon the puree into ice-cube trays and freeze until solid. Once they're fully frozen, quickly pop them out and place the frozen cubes into a freezer bag or container. Return to the freezer.
- Re-heating: Thaw overnight in your refrigerator. Re-heat in the microwave or on the stove top until piping hot throughout and then allow to cool before serving your baby.
Read more about storing baby food.
Recipe FAQs
Vegetable puree can be offered as an early-stage food once your baby is developmentally ready to start solid foods, which is typically around 6 months of age.
This information is provided for general guidance only. Every baby develop at their own pace - always make informed decisions for your child and seek professional advice from a qualified professional if you have concerns.
Yes, we have a range of single vegetable purees that can be mixed and matched. Popular recipes include sweet potato puree, carrot puree, pea puree and cauliflower puree.
Yes, it can be combined with foods such as cooked lentils, beans, meat, fish or chicken to create a higher protein puree.
For examples of combining vegetables with protein, you might like to try our chicken puree or lentil puree.
Yes, herbs and spices can be added in small amounts to introduce new flavours. Herbs such as parsley or mint and spices such as cumin work well in this puree.
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Other Puree Recipes
Full Recipe
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Vegetable Puree
Equipment
- High-speed blender, food processor or stick blender.
Ingredients
- 250g / ½ lb (2 cups chopped) Sweet Potato peeled and chopped into 1.5-2cm cubes.
- 1 teaspoon Olive Oil
- ¼ Onion finely chopped
- 75g (⅓ small broccoli) Broccoli, cut into small florets
- 45g (⅓ cup) Frozen Peas
- 15g (½ cup) Spinach
- 125ml (½ cup) Low Sodium Vegetable Stock (or Water) add more or less depending on desired consistency.
Instructions
- Add water to a pot, ensuring the steamer basket sits just above the water. Bring to a boil and once boiling add the sweet potato to the basket, cover and allow to steam for 5 minutes.
- Meanwhile, heat the olive oil in a skillet/fryingpan over medium heat. Add the onion and saute until softened, around 5 minutes.
- Add the broccoli to the steamer (along with the sweet potato) and steam for 4 mins, add the peas and continue to steam for another 2 minutes until the vegetables are all soft.
- Add the vegetables along with the vegetable stock (or water) to a blender or food processor and blend to make a puree. Add more liquid if necessary.
Natalie santos
I tried this recipe because I was trying to figure how to incorporate more veggies into my son’s diet. He’s 17 months and I tried giving it to him whole, he just throws it away so he was not getting enough fiber. I tried this today and for God glory he ate the a whole bowl of this ❤️ God bless you for sharing the recipe!
Amy
Amazing! Thanks Natalie 🙂
Meg
What blender do you have? It seems to make smooth puree which I need it to do (no fragments of peels).
Amy
Hi Meg, I have a Vitamix A2300i