Mediterranean vegetable puree by Annabel Karmel

Mediterranean Vegetable Puree by Annabel Karmel

by |

Preparation Time

15 minutes




  • 100g red onion, peeled and chopped

  • 150g courgette, diced

  • 100g yellow pepper, deseeded and diced

  • 175g aubergine, diced

  • 1 clove garlic, crushed

  • 400g can chopped tomatoes

  • 200ml unsalted vegetable stock

  • 1 tbsp tomato puree

  • 1 tbsp chopped fresh basil

  • 30g cheddar cheese, grated

  1. Put all of the ingredients except the basil and cheese into a saucepan.

  2. Cover with a lid, bring up to the boil, then simmer for 15 minutes until all the vegetables are soft.

  3. Add the basil then blend everything until smooth. Stir in the cheese until it is all melted.

Suitable from 6 months.

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