Monday, 12 January 2015

Organic Fusilli in Organic Pumpkin & Spinach Soup, Topped with Cod

Ingredients (serve 1 toddler):

1 piece of cod fish
50g of organic pumpkin, cut into small chunks
50g of organic baby spinach
3 tbsps of organic fusilli


1. Cook pasta in a pot of simmering water till al dente. Drain & leave aside.

2. Steam both the cod & pumpkin together for 10 minutes (I'm using my Avent Combined Steamer & Blender).

3. Add in the spinach & steam for another 5 minutes. Remove cod & flake. Blend the pumpkin with spinach to desired consistency. Pour over cooked pasta, topped with cod & serve warm.

Beneficial Combination:

Cod + Pumpkin = Prevent dry skin & cold

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