This was Harry’s first try at something purely savoury. At first he wasn’t sure but after a few encouraged mouthfuls he was really into it. If your bub isn’t into it try adding a bit of pear or apple and slowly reduce the amount over time. I promise it tastes better than it looks.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes. 

Ingredients

• 1tbs olive oil
• 1 carrot, grated
• 1 celery stalk, diced
• ¼ leek, sliced
• 1 clove garlic, roasted (optional)
• 2 potatoes, peeled and diced
• 1 cup cooked chicken thigh (I poached)
• 1 cup homemade or salt reduced chicken stock*, or water
• 1 cup water
• *Note: for this recipe to be gluten free, use gluten free stock.

Method

Step 1

In a saucepan over medium heat, add oil, sauté carrot, celery, leek, (and garlic) cook for 5 minutes until soft -

Step 2

Add potatoes and chicken stock. Add the water until it just covers the veggies -

Step 3

Cover and simmer for around 20 minutes, until the potatoes are soft, add the cooked chicken and heat -

Step 4

Puree to a smooth consistency. As Harry gets older I will blend less and less so he gets used to the more textured food -