2 x large butternut peeled and roughly cut
1 x large onion roughly cut
1x large carrot
2 x sticks of Celery
1 x bunch of spring Onion
2 X Litre of water
salt and pepper to season
1 x teaspoon of medium curry powder
bring water and all vegetables to boil until all vegetables are cooked.
drain the vegetables and retain the stock .
blend all vegetables in a food processor or blender
then add them on the stock and simmer then add salt and pepper to taste
whisk or stir in Fresh Cream and let it simmer for ten minutes then your soup will be nice and thick yet runny…the consistency should be that of when you spoon it then the spoon hangs on it.
enjoy your soup with bread of your choice or plain as it is…served hot
till next edition of a new recipe
BA ISAGO UNIVERSITY