• 2 tsp olive oil
  • 1 onion, sliced
  • 200 g peeled butternut squash, diced
  • 350 ml unsalted or weak vegetable stock
  • 100 g broccoli florets
  • 40 g trimmed kale leaves, washed
  • 50 g frozen peas
  • 20 g grated Parmesan cheese


  1. Heat the oil in a saucepan.
  2. Add the onion and squash and sauté for 1 minute, then add the stock.
  3. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes.
  4. Add the broccoli, kale and peas and simmer for a further 6 – 8 minutes until tender.
  5. Puree in a blender until smooth or your desired consistency. Add the Parmesan cheese and stir until melted.
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