This puree is great for babies 1 year and above.
This Peas and Potatoes with Leeks puree is a healthy and delicious meal for your baby, as well as for grown up and everyone in between. It is a thick soup with the added flavours of garlic, cumin and oregano. It is a hearty meal for busy week days and nights. Pair this soup with some roasted garlic bread and it will be a comfort meal at it’s best.
I try my best to introduce my baby to different flavour and textures. So I incorporate various vegetables in her meals. Leeks have a mild onion flavour to it which gives a wondering savoury taste to any soup. They are rich in vitamin C, potassium, and iron. The greens of leeks have beta-carotene which is good for baby’s developing eyes, as well as folate which helps in brain development. Leeks have a good amount of fibre as well. Just a small amount of leeks can add a wonderful flavour to a baby’s meal. While choosing leeks, look for ones that are straight with dark green leaves. Their bulbs should white in colour. Avoid ones, which are wilted or have pale green or yellow leaves or are missing their bulbs. Store uncut leeks in a loose plastic wrap to retain its moisture.
Peas too have their own share of health benefits.They are full of vitamin A, vitamin B2, vitamin B6, vitamin C, calcium, folate, fibre, just to name few. While Potatoes, especially white potatoes have a good amount of vitamin A and vitamin C as well as potassium. They come under Dirty Dozens, so it’s advisable to use organic white potatoes if using it for baby food. Russet potato is a good variety that can be used here as they don’t lose their texture much as compared to other varieties of white potatoes. While storing white potatoes, store them at room temperature and not at an overly warm place. As it may cause sprouting and shrivelling. At the market, choose potatoes which don’t have any sprouts or green marking.
With all the information in hand, let’s go through the recipe.
Prep Time: 5 mins
Cook Time: 20 mins
- 1/2 cup chopped white potatoes
- 1/3 cup chopped leeks (green and white part)
- 1/3 cup green peas
- Dash of garlic powder
- Dash of cumin powder
- Dash of oregano
- 1 cup water
- Wash, peel and cut a potato into pieces. Wash leek well and cut into small pieces.
- In a pot add water, along with peas, potatoes, leeks and spices.
- Bring it to a rolling boil, then reduce the flame. Cover and let it simmer till vegetables are cooked.
- Once cooked, let it cool down a bit. Then give it a mash.
You can add butter if a baby is ready to have dairy.
If the puree gets thick, add some more water. You can use the water left from the cooked vegetables.
If using a food processor, do not pulse this puree too much. It will get sticky.