• Serves 1
  • 15 minutes
  • Difficulty Easy
  • 5 Ingredients


Using a sprig of rosemary adds a touch of flavour.

Ingredients (serves 1)

  • 1 tbsp frozen peas
  • 1 Carrot, peeled and sliced
  • 1/2 small Leek, washed and sliced
  • Water or chicken/vegetable stock (enough to to cover vegetables)
  • 1 sprig rosemary


  1. In a saucepan, add the carrot, leek and rosemary and cover with water or stock.
  2. Bring to the boil, then reduce to a simmer.
  3. Add the peas to the saucepan and cook until all the vegetables are soft and tender.
  4. Remove the rosemary and puree the vegetables in a food processor or push through a sieve until smooth.

  • Sounds like a tasty puree for a baby


  • Doesn’t look too pretty, but is quick and easy to make and full of veggie goodness


  • I really good for my 3 years old she would love it


  • Interesting. Not sure my kids would be fans.


  • I cant get my little one to have soup let alone puree at this stage tha ks for sharing though


  • leek? ooo I don’t know I could get my kids to eat this


  • Great, simple and nice ingredients.


  • I’m not a big fan of too many herbs, so I would leave the rosemary out. The rest looks fab


  • Not sure if my little one will like the ingredients though


  • A great recipe for the little ones,thanks!


  • Will be adding leek to the combination of vegies my 4 month old is having now! thanks for sharing


  • A yummy combination of flavours!

    • This is perfect for making in big batches and freezing. I freeze small portions using ice cube trays with lids.


  • :D Yum! Thanks so much for sharing! :D


  • Looks like it would make a great thick soup. Yum! Thanks for sharing!


  • Yum. I think I would also use this over the kids’ pasta.


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