Vegetable purées for baby: first recipes
Carrot, courgette, pumpkin, sweet potato: vegetable purées are the basis of baby's first meals. Here is how to choose the first vegetables, the cooking method, the right amount of oil and 9 easy recipes for the first months of weaning, then for 6-8 months.
The essentials at a glance
- Well-tolerated vegetables to start, steamed and blended smooth.
- One new vegetable at a time, with no salt.
- 1 teaspoon of raw oil per day (olive, rapeseed or walnut), added to the purée.
- Around 6-8 months: half vegetables, half starchy foods, mashed with a fork.
- 24 hours in the fridge, 2 months in the freezer.
Important: these general guidelines follow the official recommendations (WHO, Morocco’s Ministry of Health, Santé publique France). They do not replace the advice of your paediatrician or doctor, who knows your child: ask them for advice, especially if your baby was born prematurely or has an illness or allergy.
Which vegetables to start with?
Start with mild, well-tolerated vegetables: carrot, courgette, pumpkin and other squashes, sweet potato, green beans, broccoli. More fibrous vegetables, such as green beans, should be blended very finely. Offer each new vegetable on its own, without mixing, so baby discovers its taste; if baby pulls a face, offer it again, sometimes up to 10 times.
Spinach and leafy greens: in small amounts for young infants, and put in the fridge as soon as cooking is finished. Spinach purée left at room temperature converts its nitrates into nitrites more quickly. No spinach if baby has gastroenteritis.
The method: steam, blend, oil
- Wash and peel the vegetables, then cut them into even pieces.
- Steam them until very tender (10 to 20 minutes depending on the vegetable): steaming preserves the taste better than boiling.
- Blend until smooth, adding a little cooking water if needed.
- Just before serving, add 1 teaspoon of raw oil: olive, rapeseed or walnut, alternating between them.
- Do not add salt: no added salt until 3 years.
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At first, 2 or 3 spoonfuls are enough, alongside milk. Then increase according to baby's appetite: baby shows you when they are hungry and when they have had enough. Around 6-8 months, the purée becomes a proper meal, with half vegetables and half starchy foods, plus a little meat, fish or egg. All the guidelines are in our month-by-month weaning guide.
6 first vegetable purées
1. Carrot purée
From: the start of weaning
Ingredients: 2 carrots, 1 teaspoon of olive oil.
- Peel the carrots and slice them into rounds.
- Steam them for 15 to 20 minutes.
- Blend until smooth, then add the oil.
2. Courgette purée
From: the start of weaning
Ingredients: 1 courgette, 1 teaspoon of oil.
- Wash the courgette; peel it if the skin is thick.
- Dice it and steam for 10 minutes.
- Blend and add the oil.
Tip: courgette releases a lot of water: drain it before blending.
3. Pumpkin purée
From: the start of weaning
Ingredients: 200 g pumpkin (orange squash), 1 teaspoon of oil.
- Remove the skin and seeds.
- Steam for 15 minutes.
- Blend and add the oil.
4. Sweet potato purée
From: the start of weaning
Ingredients: 1 small sweet potato, 1 teaspoon of oil.
- Peel the sweet potato and dice it.
- Steam for 15 to 20 minutes.
- Blend with a little cooking water and add the oil.
5. Green bean purée
From: the start of weaning
Ingredients: 150 g green beans, 1 teaspoon of oil.
- Trim the ends and remove any strings.
- Steam for 15 minutes.
- Blend very finely: green beans are fibrous.
6. Broccoli purée
From: the start of weaning
Ingredients: 150 g broccoli florets, 1 teaspoon of oil.
- Wash the florets.
- Steam for 10 minutes.
- Blend and add the oil.
Tip: a green vegetable with a stronger taste: offer it again if it is refused.
3 complete purées for 6-8 months
Once baby knows several vegetables, combine them with a starchy food for a more filling meal, and move on to a fork-mashed texture.
7. Carrot and potato
From: 6-8 months
Ingredients: 1 carrot, 1 small potato, 1 teaspoon of oil.
- Peel and chop the vegetables.
- Steam for 20 minutes.
- Mash with a fork and add the oil.
8. Courgette and fine semolina
From: 6-8 months
Ingredients: ½ courgette, 1 tablespoon of fine wheat semolina, 1 teaspoon of oil.
- Steam the diced courgette for 10 minutes.
- Pour a little boiling water over the semolina, cover for 5 minutes, then fluff it up with a fork.
- Mix, mash and add the oil.
Tip: semolina contains gluten, which can be introduced from the start of weaning, in small amounts at first.
9. Pumpkin, peas and rice
From: 6-8 months
Ingredients: 100 g pumpkin, 1 tablespoon of peas, 1 tablespoon of well-cooked rice, 1 teaspoon of oil.
- Steam the pumpkin and peas for 15 minutes.
- Blend with the cooked rice and a little cooking water.
- Add the oil.
Storing purées and taking them out
- 24 hours maximum in the fridge (4 °C or below), in an airtight pot, preferably glass.
- 2 months maximum in the freezer, in dated portions.
- Reheat only once, never in a plastic tray, until the food is piping hot all the way through; stir, leave to cool slightly and check the temperature. Throw away any leftovers from baby's plate.
- For outings, an insulated food jar keeps the meal hot or cold.
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Frequently asked questions
What is the first vegetable to give baby?
There is no compulsory first vegetable. Parents often start with a mild, well-tolerated vegetable such as carrot, courgette, pumpkin or sweet potato, cooked and blended.
Should baby's purée be salted?
No: no added salt until 3 years. A teaspoon of oil and a variety of vegetables add flavour.
Should oil be added to baby's purée?
Yes, 1 teaspoon of raw oil per day until 1 year, alternating olive, rapeseed and walnut, according to Santé publique France.
How long can a homemade purée be kept?
24 hours in the fridge and 2 months in the freezer at most.
Can baby eat spinach?
Yes, in small amounts, refrigerating the purée straight after cooking. Never leave it at room temperature, and do not give it if baby has gastroenteritis.
Where can I buy a baby food maker in Morocco?
La Maison du Bébé stocks Babymoov Nutribaby food makers, which you can see at our Maârif showroom in Casablanca, with delivery across Morocco.
Advice and demos at our Casablanca showroom
Come and see the baby food makers, tableware and high chairs at our Maârif showroom, 93 rue Brahim Nakhai, Casablanca, Monday to Saturday, 9:30 am to 8 pm, or message us on WhatsApp at 06 61 14 46 02: we’ll advise you and prepare your order. Delivery across Morocco, free from 300 DH.
Ask for advice on WhatsApp See the showroom
Everything in our “Feeding” section
- Weaning: the month-by-month guide
- Homemade baby fruit purée: 10 recipes with no added sugar
- Baby recipes from 8 to 12 months: homemade dishes
- Allergens: introducing them during weaning
- Finger foods and BLW: moving on to lumps safely
- Weaning essentials: what you need for first meals
Our feeding departments
Official sources
Pages consulted on 08/10/2026:
- WHO: infant and young child feeding (fact sheet)
- Ministry of Health and Social Protection: National Multisectoral Nutrition Strategy 2024-2030
- Santé publique France: “Pas à pas, votre enfant mange comme un grand” (in French)
- Manger Bouger (Santé publique France): between 4 and 6 months, introducing foods gently (in French)
- Manger Bouger: from 6-8 months, your baby explores new textures (in French)
- Manger Bouger: homemade gets top marks
- EFSA: nitrates in leafy vegetables (2010)
- NHS: storing and reheating your baby’s food
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