Butternut Squash, Pea, Broccoli and Kale Purée

There are so many health benefits to eating kale - it's high in iron and calcium, and rich in vitamins - that it would be hard to find a reason to keep it off your baby's menu. This recipe, which combines it with sweet butternut squash, is a tasty introduction.

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Ingredients

  • 2 teaspoons olive oil
  • 1 onion, sliced
  • 200 g/7 oz peeled butternut squash, diced
  • 350 ml/12 fl oz unsalted or weak vegetable stock
  • 100 g/4 oz broccoli florets
  • 40 g/1 ½ oz trimmed kale leaves, washed
  • 50 g/2 oz frozen peas
  • 20 g grated Parmesan cheese

Method

1. Heat the oil in a saucepan.

2. Add the onion and squash and sautée for 1 minute.

3. Add the stock and bring to the boil.

4. Reduce the heat, cover and simmer gently for 10 minutes.

5. Add the broccoli, kale and peas and simmer for a further 10 minutes until tender.

6. Purée in a blender until smooth.

7. Add the Parmesan cheese and stir until melted.


Find more recipes on Annabel's website.


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Last updated: 19 days ago