Cooking vegetables in bone broth helps to boost their nutrient profile. This base recipe can be used to supercharge all purées with nutritional goodness.

Ingredients

• 1 1/2 cup vegetables of choice (chopped)
• 2 cup bone broth

Instructions

1. Add the broth and vegetables to a small saucepan and bring to the boil, reduce heat and simmer until tender.
2. Drain vegetables and reserve the bone broth.
3. Place the vegetables into a blender and blitz adding the reserved bone broth until you reach the desired consistency.
4. Leftover broth can be kept for 3 days in the fridge and reused to make another purée.
5. Store leftover purée in fridge for up to 2 days.

Notes

Baby Naturopath Notes

Age: 6+ months

Makes: 1 cup

Freeze: Yes