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.
See also Lisa’s O.K. Babies… Ready, Set, Eat! (Organic Baby Food Puree Recipes)
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 | |
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