A classic, but better
Making a vegetable purée is simple: steam the vegetables, blend, and serve. But there’s one small difference that turns an ordinary purée into a truly nourishing meal: the broth you finish it with.
Puréeing the steamed vegetables with HANT bone broth and a spoonful of marrow fat gives you more than a creamier texture — it also adds collagen, minerals, and fat-soluble vitamins that your vegetables need to absorb their nutrients fully. One simple step, a big difference.
Why HANT bone broth?
Our bone broth is slow-simmered for 32 hours from halal beef bones with no additives. This gives it a naturally mild flavor, making it perfect for baby food from 6 months onward. The collagen and amino acids support digestion and growth — exactly what a growing child needs.
The marrow fat (tallow) provides the healthy fats needed to absorb fat-soluble vitamins (A, D, E, K) from vegetables. Prefer olive oil? Our extra virgin olive oil works just as well.
Ingredients (2 baby portions or 1 side dish)
- 1 carrot
- ½ small sweet potato
- ½ zucchini
- 1 tbsp red or green lentils (optional, for extra protein)
- 1–2 tbsp HANT bone broth for babies (2–3 tbsp for adults)
- 1 tsp HANT marrow fat or 1 tbsp HANT olive oil
Preparation
- Steam the carrot, sweet potato, zucchini, and lentils until completely soft (about 12–15 minutes).
- Warm the bone broth gently in a saucepan or microwave.
- Add the warm broth together with the marrow fat or olive oil to the vegetables.
- Purée everything until smooth. Too thick? Add a splash of extra broth.
Variations
- Green — broccoli, zucchini, peas, and spinach
- Orange — carrot, pumpkin, sweet potato, and parsnip
- With meat — add a spoonful of cooked, finely chopped chicken or ground beef for extra protein
Storage
In the refrigerator, the purée keeps for 2 days in a sealed container. For longer storage: freeze in portions using an ice cube tray — then you’ll always have a quick snack ready.
Did you make it?
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