Super Green Purée recipe
With thanks to Sally Hall, author of Plant Based Baby
One of the best ways to get vitamins into your baby is to offer a good mix of vegetables and fruit and this brightly coloured purée used three great, fresh ingredients.
Handful of kale leaves
Stem of broccoli
Piece of a tender fennel
Wash and chop all three of the vegetables and place in a steamer. Cook until the broccoli stems and fennel are tender. Then add a knob of vegan butter and blend with
a little of the cooking water – this may take some time as broccoli is quite grainy.
Tips for different stages
Stage One: blend to a smooth purée
Stage Two: Leave this meal slightly chunky Stage Three: serve chopped roughly
Baby-Led Tip: Retain some of the whole pieces of vegetables and offer to your baby
This recipe is from Plant Based Bay by Sally Hall. Find out more on Instagram @PlantBasedBaby_uk
You can pre-order her book here
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform