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  • 15 g butter
  • 150 g leek, chopped
  • 250 g sweet potato, diced
  • 150 g butternut squash, diced
  • 200 g pear, peeled & sliced
  • 500 g water
  • 80 g broccoli, chopped
  • 100 g milk
  • 50 g parmesan, grated


  1. Melt the butter in a saucepan. Add the leek, sweet potato, squash and pear. Gently sauté over the heat for 4 – 5 minutes. Add the water.
  2. Cover with a lid, then bring up to the boil and let it simmer for about 20 minutes until tender.
  3. Add the broccoli, cover and simmer for another 8 minutes until soft.
  4. Add the milk, then blend until smooth or your desired consistency using a hand blender. Stir in the cheese.
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