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Ingredients
2 tsp sunflower oil
50 g onion, diced
100 g leek, diced
30 g apple, peeled and diced
150 g butternut squash, diced
100 g chicken breast, chopped
1 clove garlic, crushed
300 ml unsalted or very weak chicken stock
25 g fresh baby spinach
15 g Parmesan cheese , grated
50 g onion, diced
100 g leek, diced
30 g apple, peeled and diced
150 g butternut squash, diced
100 g chicken breast, chopped
1 clove garlic, crushed
300 ml unsalted or very weak chicken stock
25 g fresh baby spinach
15 g Parmesan cheese , grated
Method
- Heat the oil in a saucepan.
- Add the onion and leek and fry for 2 minutes.
- Add the apple, carrot, squash and chicken.
- Fry for 3 minutes, then add the garlic and fry for one minute.
- Add the stock, bring up to the boil. Cover and simmer for 15 minutes.
- Add the spinach and cook for one minute.
- Blend to the desired consistency.
- Stir in the parmesan cheese
