Sweet potato with Spinach and peas

25g (1oz) unsalted butter
50g (2oz) leeks, washed and finely sliced
375g (13oz) sweet potato, peeled and chopped
50g (2oz) frozen peas
75g (3oz) fresh baby spinach, washed and tough stalks removed

Melt the butter in a saucepan and saute the leeks for 2-3 minutes or until softened, then add the sweet potato. Pour over 200ml (7fl oz) water, bring to the boil, then cover with a lid and simmer for 7-8 minutes. Add the peas and spinach and cook for 3 minutes. Puree the vegetables in a blender to make a smooth consistency for your baby, add some of the cooking liquid if necessary. You can always swap spinach with broccoli. But I find Jacob hates the texture of broccoli.

Makes 5 portions, suitable for freezing

and this one!!!! :)