Spicy Butternut Soup

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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