Sole with Squash, Kale & Peas
Babies will benefit from vitamins A, C and K thanks to the sole, kale and butternut squash in this puree.
Gluten-free
Nut-free
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Ingredients
150g butternut squash
200g potatoes, peeled and diced
150g frozen peas
75g kale, chopped
325g lemon sole, skinned and diced
3 tbsp milk
30g Parmesan cheese, grated
Squeeze of lemon juice
200g potatoes, peeled and diced
150g frozen peas
75g kale, chopped
325g lemon sole, skinned and diced
3 tbsp milk
30g Parmesan cheese, grated
Squeeze of lemon juice
Method
- Put the squash and potatoes into a saucepan.
- Add 300ml water. Cover with a lid, then simmer for 10 minutes until nearly tender.
- Add the kale, peas and lemon sole. Cover again with the lid and continue to simmer for another 10 minutes until all of the vegetables and the fish are cooked.
- Add the milk and cheese then blend until smooth or until you reach the desired consistency for your baby using a hand blender. Finally add the squeeze of lemon juice.
