PREPARATION TIME

5 mins

COOKING TIME

20 mins

AGE GROUP

12 – 36 months

INGREDIENTS

30 grams (1 ounce) of salt reduced butter

1 large onion

3 large carrots

1 large sweet potato

2 cups of vegetable stock (low-salt, salt-free, or homemade)

2 tablespoons of fresh, finely chopped oregano or basil

¾ cup of sour cream

METHOD

1. Peel the onion and cut into small pieces.

2. Wash and peel the carrots and sweet potato and cut into small pieces.

3. Over medium heat, melt the butter in a large saucepan then add the onion and cook it until transparent, stirring often to avoid burning it.

4. Add the carrot and sweet potato, stir well, and continue to cook for about 5 minutes – stirring occasionally.

5. Pour in the stock, turn heat to high to bring to the boil, then back to medium/low to simmer the vegetables for about 15 minutes until soft.

6. Allow to cool before using a stick blender or food processor to puree.

7. Reheat, if necessary, to serve, and stir in the herbs and sour cream.

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