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  • a knob of dairy free margarine or butter
  • 1 medium parsnip, peeled and diced
  • 250 g sweet potato
  • 1 apple, peeled, cored and diced
  • 250 ml unsalted or weak vegetable stock, or water
  • 75 g baby spinach


  1. Melt the butter in a saucepan.
  2. Add the diced parsnip, sweet potato and apple.
  3. Sauté for 2 – 3 minutes, then add the stock or water.
  4. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender.
  5. Add the spinach and simmer for 2 minutes.
  6. Puree in a blender until smooth.
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