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  • 2 tsp mild olive oil or a knob of butter
  • 1 banana shallot
  • 250g peeled and diced carrot
  • 250g peeled and diced parsnip
  • 400 ml unsalted or weak vegetable stock
  • 100g kale, chopped


  1. Heat the oil or melt the butter in a medium size saucepan.
  2. Add the vegetables except the kale and saute over the heat for 2 minutes. Add the stock.
  3. cover and bring up to the boil. Simmer for 10 minutes until the vegetables are really tender.
  4. Add the kale and continue to cook for 5 minutes.
  5. Blend using a hand blender to the desired consistency.
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