25 g onion, chopped
1 tbsp vegetable oil
175 g potatoes, peeled and chopped
125 g carrots, peeled and chopped
100 g small broccoli florets
1/2 pt unsalted vegetable stock or water
1. Saute the onion in the vegetable oil until softened. Stir in the chopped potatoes and carrots and saute for one minute.
2. Pour over the stock or water and simmer, covered, for 10 minutes. Add the broccoli florets and continue to cook for about 10 minutes or until the vegetables are tender.
3. Strain the cooking liquid, reserving the stock and puree the vegetables. Stir in most of the cooking liquid to make a baby puree of the desired consistency.