Carrot & Sweet Potato


  • Dash of olive oil
  • 1 medium sweet potato, peeled and roughly chopped
  • 100g butternut squash, peeled, chopped and de-seeded
  • 2 carrots, peeled and roughly chopped
  • 1 small clove of garlic, peeled and crushed
  • ¼ tsp of dried parsley or 3/4 leaves of fresh parsley
  • 100ml of salt free stock or boiling water




  1. Heat the oil in a medium sized saucepan. Add the garlic and stir for a minute before adding the carrot, sweet potato and butternut squash. Stir on a medium heat for a few minutes.
  2. Add the stock and stir in the parsley. Place a lid on and cook for around 10 minutes until the vegetables are soft.
  3. Reserve around half of the stock by pouring it into a mug. Blend the vegetables and add more water to get to the consistency you want.

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