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Ingredients
150g Butternut Squash
200g Potatoes, peeled and diced
150g frozen peas
75g kale, chopped
325g lemon sole, skinned and diced
3 tbsp milk
30g parmesan, grated
200g Potatoes, peeled and diced
150g frozen peas
75g kale, chopped
325g lemon sole, skinned and diced
3 tbsp milk
30g parmesan, grated
Method
Put the squash and potatoes into a saucepan.
Add 300 ml water. Cover with a lid, then boil for 10 minutes until nearly tender.
Add the kale, peas and lemon sole. Cover again with the lid and continue to simmer for another 10 minutes until all of the vegetables and the fish are cooked.
Add the milk and cheese , then blend until smooth using a hand blender . Finally add the lemon juice.
