Preparation Time
25 minutes
Serves
5
Ingredients
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2 tsp olive oil
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1 leek, washed and chopped
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200g peeled sweet potato, diced
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150g fresh tomatoes, chopped
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175ml unsalted or weak vegetable stock, or water
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120g salmon fillet, skinned, cubed
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50g baby spinach
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5 fresh basil leaves
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20g grated Parmesan cheese
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Heat the oil in a small saucepan, add the leek and potato and fry for a few minutes, then add the tomatoes and stock or water.
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Bring to the boil, reduce the heat, cover and simmer for 12 – 15 minutes.
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Add the salmon and spinach and cook for 3 – 4 minutes until cooked through. Add the basil and cheese, then puree in a blender until it reaches the desired consistency.
Recipe taken from the 25th Anniversary Edition of Annabel’s New Complete Baby & Toddler Meal Planner (Ebury, £14.99). Filled with timeless classics and brand new recipes, visit www.annabelkarmel.com for more information.