Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Power purée

Other 20 Mins Prep · 20 Mins Cook

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.
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.
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.
The purées can be frozen in ice cube trays for up to one month.