Suitable for: 6 months +

Makes 2 cups

Cooking time: 1 hour 7 mins

Suitable for freezing but not suitable for refreezing in a puree

It is the best to use homemade stock when cooking for a young baby, as stock cubes are high in salt and therefore unsuitable for babies under a year. In addition, it is important to use fresh and not previously frozen stock when making baby purees that you intend to freeze. Vegetable stock is very easy to make and will keep in the fridge for up to a week.

• 1 onion
• 1 clove garlic
• 2 large carrots, peeled
• 1 large leek, washed
• 1 stalk celery, trimmed
• 1 tablespoon olive oil
• 3 ½ cups cold water
• 1 bouquet garni or a mixture of fresh herbs (e.g., sprig of thyme, parsley, and oregano, and a bay leaf)
• 4 black peppercorns#

Roughly chop all the vegetables. Heat the oil in a large, heavy-bottomed saucepan and sauté the onion and garlic for 2 minutes. Add the rest of the vegetables and cook over low heat for 5 minutes to soften in the oil without browning, covering if you like.  Pour in the water and bring to a boil, then add the bouquet garni and peppercorns. Reduce the heat, cover and simmer for 1 hour.

Leave to cool for about 2 hours, then strain through a sieve. Squeeze the remaining juices out of the vegetables by pushing them down in the sieve with a potato masher.