Butternut Squash, Pea, Broccoli and Kale Purée by Annabel Karmel
by motherandbaby |
Published on
Preparation Time
20 minutes
Serves
4
Ingredients
2 tsp olive oil
1 onion, sliced
200g peeled butternut squash, diced
350ml unsalted or weak vegetable stock
100g broccoli florets
40g trimmed kale leaves, washed
50g frozen peas
20g grated Parmesan cheese
Heat the oil in a saucepan.
Add the onion and squash and sauté for 1 minute, then add the stock.
Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.
Puree in a blender until smooth. Add the Parmesan cheese and stir until melted.
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.
Just so you know, we may receive a commission or other compensation from the links on this website - read why you should trust us
How we write our articles and reviews
Mother & Baby is dedicated to ensuring our information is always valuable and trustworthy, which is why we only use reputable resources such as the NHS, reviewed medical papers, or the advice of a credible doctor, GP, midwife, psychotherapist, gynaecologist or other medical professionals. Where possible, our articles are medically reviewed or contain expert advice. Our writers are all kept up to date on the latest safety advice for all the products we recommend and follow strict reporting guidelines to ensure our content comes from credible sources. Remember to always consult a medical professional if you have any worries. Our articles are not intended to replace professional advice from your GP or midwife.
