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