Organic Vegetable Baby Broth Recipe

From Lisa Barnes

This recipe is a basic one for a baby’s bottle or sippy cup. It delivers a punch of vitamins for a child (or any age) needing a liquid diet or pick-me-up. These vegetable will be very mushy; however, there’s no need to waste them. Reserved vegetables can be mashed or pureed for baby.

Makes about 3 cups

1 quart cold water
1 cup (3 or 4 ounces) organic cauliflower florets
1 cup (2 to 3 ounces) organic broccoli florets
1 cup organic collard or dandelion greens, rinsed and roughly chopped
1 cup (3 to 4 ounces) organic carrots, cut into rounds

Place water in a medium pot with a lid. Add vegetables and bring to a boil over high heat. Reduce heat to simmer and cover pot. Cook for 1 hour. Strain broth and reserve vegetables. These can be pureed or mashed for baby. Serve warm or cool in a cup or bottle for baby. This broth freezes well in ice cube trays for later use.

Tip: Not just baby broth! This is a great broth for many ages and uses. It can be a liquid meal for someone under the weather, a calcium-rich soup for baby, or a flavorful liquid for poaching meats and fish. Always having broth cubes in the freezer means lots of cooking options for you and your family.
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See also Lisa’s O.K. Babies… Ready, Set, Eat! (Organic Baby Food Puree Recipes)
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, and Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Image Credit: © Kati Neudert | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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