Vegetable Puree

Vegetable Puree in White Bowl with Spoon

Print Recipe

5 from 3 votes

Sweet potato and green vegetables are cooked and blended to produce a tasty and nutritious vegetable puree.

Prep Time5

Cook Time11

Total Time16

Course: Puree

Cuisine: Baby

Diet: Vegan

Servings:

Calories: 82kcal

Author: Amy

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.

Video

Notes

Use homemade vegetable stock or a low sodium stock suitable for babies. Alternatively use water.

Allow the vegetables to cook slightly before blending. If too hot the steam can cause the lid to pop.

For a more textured puree/mash. Add all the vegetables to a bowl and mash together, adding a little stock if needed. Remember it is important to move through textures fairly quickly to allow your little one to develop the skills needed to manage more complex textures.

Nutritional information is a rough guide only, calculated using an online nutrition calculator.

Nutrition