Good morning everyone. Last week was full of travel and adventure for me. In a way, it was a good start of 2015. There was snow everywhere. It was such a beautiful sight and was really cold. I kept craving for something warm and comforting whenever we took a break from driving. Even my daughter loved having warm soups after playing in the snow and taking in the beauty that was all around her. So today, I have shared a puree made from peas, potatoes, and leeks. I gave a hint of garlic, cumin and oregano to this hearty puree or you can also call it a soup. It is indeed a comfort food in these beautiful white days for your little one.
January is the season for potatoes and leeks. They are available fresh in stores. Potatoes, especially white potatoes have a good amount of vitamin A and vitamin C as well as potassium. They come under Dirty Dozens, so it’s advisable to use organic white potatoes if using it for baby food. Russet potato is a good variety that can be used here as they don’t lose their texture much as compared to other varieties of white potatoes. While storing white potatoes, store them at room temperature and not at an overly warm place. As it may cause sprouting and shriveling. At the market, choose potatoes which don’t have any sprouts or green marking.
Leeks can be called a part of garlic and onions family. They have a mild onion flavor to it which gives a wondering savory taste to any soup. They are rich in vitamin C, potassium, and iron. The greens of leeks have beta-carotene which is good for baby’s developing eyes, as well as folate which helps in brain development. Leeks have a good amount of fiber as well. Just a small amount of leeks can add a wonderful flavor to a baby’s meal. While choosing leeks, look for ones that are straight with dark green leaves. Their bulbs should white in color. Avoid ones, which are wilted or have pale green or yellow leaves or are missing their bulbs. Store uncut leeks in a loose plastic wrap to retain its moisture.
Peas too, are filled with the bundle of nutritious goodness. They are full of vitamin A, vitamin B2, vitamin B6, vitamin C, calcium, folate, fiber, just to name few. For peas, we hardly get those in pods here so I usually buy them frozen. It retains its color more and is equal to being fresh.
With all being said, try this recipe for your little one’s next meal. It is a little bowl of comfort in these winter days.
- ½ cup chopped white potatoes
- ⅓ cup chopped leeks (green and white part)
- ⅓ cup green peas
- Dash of garlic powder
- Dash of cumin powder
- Dash of oregano
- 1 cup water
- Wash, peel and cut a potato into pieces. Wash leek well and cut into small pieces.
- In a pot add water, along with peas, potatoes, leeks and spices.
- Bring it to a rolling boil, then reduce the flame. Cover and let it simmer till vegetables are cooked.
- Once cooked, let it cool down a bit. Then give it a mash.
If the puree gets thick, add some more water. You can use the water left from the cooked vegetables.
If using a food processor, do not pulse this puree too much. It will get sticky.
Talk to your baby’s Pediatrician before starting any new food.
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