Pumpkin, leek and chicken baby puree
For a tasty little baby puree that’s both nutritious and delicious, try our pumpkin, leek and chicken baby puree. With pumpkin as a base, this dish has a mild, slightly sweet taste that makes it a favourite with many a little puree eater. Here we’ve used cooked chicken, leeks and spinach. Blend it all together and hopefully you’ll have baby’s new favourite meal!
Servings 4 small bowls
Ingredients
- 200 grams pumpkin peeled and chopped
- 2 leeks (the white part only), sliced into rounds
- 1/2 chicken breast chopped into bite size pieces
- 10 grams spinach
Instructions
- Peel and chop the pumpkin, slice the white part of the leek and rinse and chop the spinach.
- On a separate board, chop the chicken into bite size pieces.
- Boil the chicken in a small pan of boiling water for about 5-10 minutes or until cooked through. Check there aren’t any pink parts.
- In a separate pan, boil the pumpkin and leeks for 15 minutes.
- 5 minutes before the boiling time ends, pop the chopped spinach into the saucepan of boiling pumpkin and leeks and simmer for the last 5 minutes.
- Drain the chicken and the veg and put them in a blender.
- Add enough water or baby milk (breast milk or formula) to get your desired consistency.
- Blend it until smooth.