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Italian-style Vegetable Purée









This recipe is great for using any vegetables that you have available. For babies who have just started the weaning process, try a combination of tomatoes, courgettes, and a little baby rice, as the flavours in this recipe may be too intense. Try this combination when your baby has been eating solids for at least a month. Any leftovers can be turned into a tasty pasta sauce.

Makes 5 servings plus 1 adult serving
Can be stored up to 48 hours in the fridge or up to 3 months in the freezer
Nutrition: vitamins C and E, fibre


Food Allergies
Peanut
Egg


Ingredients
1 tbsp of olive oil (light and fruity)  
1 onion (small) or a shallot, finely chopped  
1 aubergine finely chopped  
2 red bell peppers cored, deseeded, and finely chopped  
2 courgettes finely chopped  
4 tomato(es) (plum) chopped  
fresh basil, chopped   


Directions
Heat the oil in a frying pan, add the shallot, and sauté until soft.
Add the aubergine, peppers, and courgettes, and cook for 5 minutes.
Add the tomatoes and continue to cook for another 8 minutes. Add the basil.
Remove a serving for yourself and enjoy with pasta and grated cheese on top.
Purée the rest for your baby, either in a food processor, a blender, or with a hand-held blender.