This broccoli, avocado and basil puree is an incredibly nutritious first food for babies. Iron rich and full of healthy fats and calories, with a deliciously smooth texture from the avocado. This puree freezes well; read on for ideas for how to use up any leftovers!
This is the first in my iron rich baby puree series, where I will be showcasing meatless iron rich first foods for babies.
Odette had a love/hate relationship with pureed baby food, but this one was always a winner. I credit the avocado, which brings a smooth and creamy finish to purees that many babies love.
The iron in this puree comes from broccoli. Broccoli is a great source of iron for babies, in part because it contains lots of Vitamin C making it more bio-available. It’s a great food for babies, and by adding pureed avocado we give it an irresistible texture to increase their chances of accepting it!
Add as much basil as you think your baby will enjoy. Some really love stronger flavors and might enjoy a good handful of basil in their puree!
I love adding herbs to baby purees, so they begin to taste the sorts of things they’ll be eating when they are older. I am totally addicted to pesto, so I am on a mission to ensure Odette will enjoy the taste of basil! So far, so good.
What can I do with leftovers?
If your baby moves on from the puree stage and you have leftovers in your freezer stash, you can make some great meals for older babies and toddlers with this puree.
Each idea uses one portion quite nicely, but be warned – if your toddler has developed a love of stronger tastes, this may no longer cut it and you might need to add a little something. (When I made this batch for the photographs, my 15 month old Odette was far less impressed than her 8 month old self had been because she now loves very bold flavors.)
- Pasta sauce with fusilli or spaghetti + some frozen peas
- Mixed with couscous, quinoa or rice
- As a baked sweet potato topping