| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 225 |
| Fat | 11g |
| Saturates | 1g |
| Protein | 4g |
| Carbs | 31g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the green purée, steam the spinach and peas until soft. Place in a blender along with 1 tsp olive oil and avocado. Squeeze in the juice of ½ lemon then blitz until smooth. Strain through a sieve and set aside.
2
To make the orange purée, peel and cube the carrots, sweet potato and apple. Place in a large pot with the cinnamon and cover with water. Bring to a boil over a medium-high heat. Leave to cook for approx. 10-15 minutes until both the sweet potato and carrots can be easily pierced with a knife.
3
Drain the vegetables and place them in a food processor or blender and blitz until smooth. Season with a squeeze of ½ lemon and 2 tsp olive oil. Strain through a sieve.
4
The purées can be frozen in ice cube trays for up to one month.
