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  • 2 Medium Sweet Potatoes
  • 2 Medium Parsnips
  • Vegetable stock cube
  • Water
  • Cream to finish
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    Method

    • step 1

      Peel and chop sweet potatoes and parsnips
    • step 2

      Place into pan with stock cube and enough water to cover the vegetables
    • step 3

      Bring to the boil and simmer until vegetables are soft and cooked through
    • step 4

      Using a hand blender, blend the contents of the pan to a puree
    • step 5

      Add more water until required consistency, bring back to the boil, serve with a swirl of cream
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