2 tsp olive oil
1 leek, washed and chopped
200g peeled sweet potato, diced
150g fresh tomatoes, chopped
175ml unsalted or weak vegetable stock, or water
120g salmon fillet, skinned, cubed
50g baby spinach
5 fresh basil leaves
20g grated Parmesan cheese
Heat the oil in a small saucepan, add the leek and potato and fry for a few minutes, then add the tomatoes and stock or water.
Bring to the boil, reduce the heat, cover and simmer for 12 – 15 minutes.
Add the salmon and spinach and cook for 3 – 4 minutes until cooked through. Add the basil and cheese, then puree in a blender until it reaches the desired consistency.
Recipe taken from the 25th Anniversary Edition of Annabel’s New Complete Baby & Toddler Meal Planner (Ebury, £14.99). Filled with timeless classics and brand new recipes, visit www.annabelkarmel.com for more information.