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  • 2 tbsp mild olive oil
  • 100g leek, chopped
  • 100g butternut squash, diced
  • 100g carrot, peeled and diced
  • 100g apple. peeled and diced
  • 100g sweet potato, peeled and diced
  • 150g chicken breast, diced
  • 300 ml chicken stock
  • 25g parmesan cheese, grated


  1. Heat the oil in a saucepan.
  2. Add all of the vegetables and sauté for 5 minutes.
  3. Add the chicken and fry for 2 minutes.
  4. Add the stock.
  5. Bring up to the boil, cover and simmer for 20 minutes until tender.
  6. Blend until smooth. Add the cheese.
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