Saturday, 24 October 2015

Curried Butternut soup

Two butternuts peeled and diced,
two chicken stock cubes,
4 cheese wedges,
two long leeks washed and sliced,
a heaped teaspoon of curry powder,
salt and pepper to taste.

Cook it all up until veggies are tender then put in blender. Serve hot with fresh warm bread and a swirl of sour cream or even some crumbed feta.
Related Posts Plugin for WordPress, Blogger...