Creamy Leek, Potato & Pea Soup

Ingredients

• 1 medium Leek
• 1 medium Potato
• 80 grams Frozen Peas
• 1 tablespoon Unsalted Butter
• 300 ml Water
• 1 teaspoon Olive Oil

Instructions

1. Melt the butter in a saucepan over medium-low heat. Add the sliced leek and cook gently for 5–6 minutes until very soft but not browned.
2. Add the diced potato and water. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until the potato is very tender.
3. Add the peas and cook for a further 3 minutes.
4. Remove from heat. Blend until smooth using a stick blender, or mash with a fork for a chunkier texture suitable for older babies.
5. Stir in the olive oil for extra healthy fats.
6. Cool to a safe temperature. Serve in a bowl with soft bread fingers for dipping, or with a pre-loaded spoon.

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