2 tsp olive oil
1 onion, sliced
200g peeled butternut squash, diced
350ml unsalted or weak vegetable stock
100g broccoli florets
40g trimmed kale leaves, washed
50g frozen peas
20g grated Parmesan cheese
Heat the oil in a saucepan.
Add the onion and squash and sauté for 1 minute, then add the stock.
Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.
Puree in a blender until smooth. Add the Parmesan cheese and stir until melted.
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.