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Member recipe

Parsnip & Sweet Potato Soup

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Serves 2

A heartwarming quick dish

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


    1. Peel and chop sweet potatoes and parsnips
    2. Place into pan with stock cube and enough water to cover the vegetables
    3. Bring to the boil and simmer until vegetables are soft and cooked through
    4. Using a hand blender, blend the contents of the pan to a puree
    5. Add more water until required consistency, bring back to the boil, serve with a swirl of cream

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