Ingredients:
480g butternut
100g turnip
50g leek
1 TSP cayenne pepper
1 TSP paprika
1 TSP salt (or to taste)
2 TBS butter
125ml cream
Method:
Peel and chop vegetables into small chunks.
Melt butter in pot, then add spices and vegetables.
Fry for a few minutes, then add 600-800ml water and boil for around 20-25 minutes on medium heat.
Add 125ml cream, and blend until smooth.
Enjoy warm.
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