• 1 tbsp sunflower oil
  • 50 g chopped onion
  • 100 g chicken breast, cut into chunks
  • 1 medium carrot, peeled & sliced (approx 60g)
  • 300 g sweet potato, peeled & chopped
  • 1 small apple, peeled & chopped
  • 200 ml unsalted chicken stock
  • 40 g frozen peas


  1. Heat the oil in a saucepan and sauté the onion for 3-4 minuted until softened
  2. Add the chicken to the pan and sauté for 3-4 mintues
  3. Add the carrot, sweet potato and apple, pour over the stock and bring to the boil
  4. Simmer, covered with a lid, for about 12 minutes or until the chicken is cooked through and the vegetables are tender
  5. Add the frozen peas and simmer for a further 3 minutes
  6. Purée in a blender to the desired consistency
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