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Ingredients

  • 1 tbsp light olive oil
  • 1 small onion, peeled & chopped
  • 2 medium carrots, peeled & diced
  • 1/2 stick of celery, strings removed & chopped
  • 1 small clove garlic, crushed
  • 1 medium potato, peeled & chopped approx 150g unpeeled & 125g peeled weight
  • 100 ml vegetable or fish stock or water
  • 100 ml milk
  • 115 g boneless fillet of salmon, cut into chunks
  • 10 g tinned sweetcorn

Method

  1. Heat the oil in a saucepan and stir in the onion, potato, carrot and celery. Reduce the heat as low as possible, cover and cook gently for 10 minutes, stirring occasionally.
  2. Add the garlic and stir for 30 seconds.
  3. Add the stock or water and cook for 8 minutes until tender.
  4. Add the milk, salmon and sweetcorn and bring back to the boil, reduce the heat again and cook gently for a further 2 minutes.
  5. Puree in a blender until smooth or place in a bowl and use a hand blender. For older babies mash with a fork.
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