Vegetable puree with tomato and cheese

Babies will love this flavoursome puree and it also makes a delicious sauce served with small pasta shapes for toddlers.
By Annabel Karmel
Vegetable puree with tomato and cheese
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 large carrots, sliced
  • 100 g cauliflower, cut into florets
  • 1 courgette, sliced
  • knob of unsalted butter
  • 3 tomatoes, skinned, de-seeded and roughly chopped
  • g grated cheddar cheese


1. Put the carrot in a steamer and cook for 10 minutes. Add the cauliflower florets and sliced courgettes to the next tier of the steamer and cook for a further 7-8 minutes.

2. Melt the butter in a pan and add the chopped tomatoes and saute for 2 minutes until slightly mushy. Stir the cheese into the tomatoes and continue to cook until the cheese has melted.

3. Puree the vegetables with a hand blender. Mix the vegetable puree together with the tomato and cheese sauce.

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