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Ingredients
250 g roasted vegetables eg: butternut squash , parsnips and carrots, diced
6 tbsp milk
250 ml weak chicken stock
½ tsp fresh thyme , chopped
20g frozen peas
6og cooked turkey, diced
1 tbsp parmesan cheese, grated
6 tbsp milk
250 ml weak chicken stock
½ tsp fresh thyme , chopped
20g frozen peas
6og cooked turkey, diced
1 tbsp parmesan cheese, grated
Method
- Put half of the roasted vegetables into a cylinder or bowl. Add the milk and blend until smooth. Spoon into a saucepan. Add the water or stock. Stir until smooth.
- Put the remaining vegetables onto a board and chop into small pieces. Add the vegetables, peas, turkey and thyme to the pan.
- Stir over the heat until the peas are cooked and then stir in the cheese.
