Sweet Potato, Cauliflower & Zucchini Baby Puree

1. 1 Zucchini≈ $3.00 per kg 70 g
2. 2 Cauliflower (frozen)pack 400 g ≈ $1.80 50 g
3. 3 Carrots≈ $1.50 per kg 40 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the carrot³ and slice into ½ cm rounds. Peel and seed the zucchini¹, then cut into 1 cm cubes. Use frozen cauliflower² without thawing.

2. Cover the carrots³ halfway with water, bring to a boil, then simmer covered for 8 minutes. Add the cauliflower² and zucchini¹, cooking another 10–12 minutes until all veggies are fork-tender.

3. Strain the cooking liquid into a cup. Blend the veggies until completely smooth or mash through a fine sieve, thinning with warm broth if needed.

4. Cool to body temperature (36–37°C)—test with a drop on your wrist to ensure it’s not scalding.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions. Reheat only one serving at a time.

In short

• A child's portion for ages 1–3; suitable from 6 months. For younger kids, halve it and purée.