One of the children’s favourites from Annabel Karmel’s website Ingredients: a knob of dairy free margarine or butter 1 medium parsnip, peeled and diced 250 g sweet potato 1 apple, peeled, cored and diced 250 ml unsalted or weak vegetable stock, or water 75 g baby spinach Top tip, add a tiny bit of grated apple for a sweetness Method: Melt the butter in a saucepan. Add the diced parsnip, sweet potato and apple. Sauté for 2 – 3 minutes, then add the stock or water. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender. Add the spinach and simmer for 2 minutes. Puree in a blender until smooth.