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