Homemade Mixed Vegetable Puree

Method

1. Clean and roughly chop the leek, celery, carrots, and potatoes.
2. Place a pot over low heat with a drizzle of olive oil. Add the chopped vegetables (except spinach) and cook gently without frying, stirring occasionally.
3. Add enough water to cover the vegetables and bring to a gentle simmer. Cook until the potatoes are tender.
4. Add the pre-cooked frozen spinach and stir to combine.
5. Remove from heat and blend everything until smooth using an immersion blender or stand blender.
6. Adjust consistency with more water if needed. Optionally stir in grated Parmesan or ricotta cheese.
7. Allow to cool, then portion into ice cube trays or containers and freeze for later use.