Ingredients
1 small zucchini
1 potato
1 handful spinach leaves
chopped finely
1 water
or breastmilk or formula, if required
Allergy Advice
Contains Dairy
Contains Soy
Equipment
- 1 Saucepan
- 1 Microwave-safe container
- 1 Blender
- 1 Knife
- 1 Peeler
Instructions
- Wash and remove the ends of the zucchini. Cut into chunks.
- Peel and dice the potato.
- For Stovetop Cooking: Place potatoes in a small saucepan of boiling water and cook for about 10 minutes.
- Add the zucchini and spinach to the saucepan and leave for a few minutes until soft.
- For Microwave Cooking: Peel and dice the potato and cook on HIGH in a microwave-safe container for 3 minutes or until soft (cover with plastic wrap but leave a little corner uncovered to let steam escape).
- Add zucchini and spinach to the container and cook on HIGH for 1 minute or until zucchini is soft.
- Strain the water from the cooked vegetables (if using stovetop method) and blend until smooth.
- Add water, breast milk or formula if required to reach the desired consistency.
Notes
Tip
Alternating vegetable purees with fruit purees when introducing new foods to your baby will give your baby the best chance of developing an interest in new foods and new flavours.
Storage
Can be frozen for up to four weeks.
