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  • 2 tsp sunflower oil
  • 75g carrot, diced
  • 75g butternut squash, diced
  • 75g leek, diced
  • 200ml unsalted or weak chicken stoxk
  • 20g Kale
  • 60g cooked turkey, diced
  • 2 tbsp Cheddar, grated


  1. Heat the oil in a saucepan. Add the carrot, squash and leek. Fry for 2 minutes, then add the stock.
  2. Cover and simmer for 10 minutes. Add the Kale and simmer for 5 minutes.
  3. Add the turkey then blend to the desired consistency using a hand blender and stir in the cheese.
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