Spinach and roasted carrot puree

  • A little work

Roast fresh vegetables for extra flavour, suitable for a baby's first solid food

Spinach and roasted carrot puree


  • Medium carrot 2 whole, peeled
  • Fresh Spinach 2 large handfuls, washed


  • Step 1

    Cut the carrots into sticks or slices, and wrap with the spinach in a foil parcel.

  • Step 2

    Place on a baking tray and bake at 190C/375F/Gas mark 5 for around half an hour, or until the carrots are tender.

  • Step 3

    Blend to the required consistency, adding a little breastmilk, formula or cooled boiled water if necessary.