7m +, Puree, Veggie



7m +

Can be frozen


This is one of my sons favorites. Which works out well because it’s so versatile, I pureed pretty it when he was weaning, now I leave it really lumpy, I also use it as a sauce for him with pasta and rice and I leave some of it whole for my husband and I (it’s great as a side with chicken or fish).

The other reason I love this recipe is that the quantities and vegetables are super flexible, meaning I can basically use whatever I have in the fridge. Mine tastes different every time, but below is what went in this evening.


  • 1 tin of chopped tomatoes
  • 2 cloves of garlic
  • 2 carrots,
  • 2 cups of pumpkin
  • 1 large courgette
  • 1 cup of mushrooms
  • 1 small onion
  • 1/2 cup of broccoli
  • 2 cups of baby spinach


Pre-heat the oven to 180.

Chop all veg except the spinach (and tinned tomatoes) into large chunks and place in a baking tray, drizzle with olive oil and sprinkle with dry herbs. Bake for 30 minutes. Remove the tray and add the tinned tomatoes and the spinach. Give everything a good stir with a wooden spoon and return to the oven for 15 minutes.

Allow to cool before blending to your desired texture.



Em  x



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