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Ingredients

  • 2 tsp olive oil
  • 1 leek, washed & chopped
  • 200 g peeled sweet potato, diced
  • 150 g fresh tomatoes, chopped
  • 175 ml unsalted or weak vegetable stock, or water
  • 10 g salmon fillet, skinned, cubed
  • 50 g baby spinach
  • 5 fresh basil leaves
  • 20 g grated Parmesan cheese

Method

  1. Heat the oil in a small saucepan, add the leek and potato and fry for a few minutes, then add the tomatoes and stock or water.
  2. Bring to the boil, reduce the heat, cover and simmer for 12 – 15 minutes.
  3. Add the salmon and spinach and cook for 3 – 4 minutes until cooked through.
  4. Add the basil and cheese, then puree in a blender until it reaches the desired consistency.
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