Butternut and Ginger Soup

SERVES 8

1 tbs olive oil

2 leeks sliced

4 cloves garlic chopped

1 x inch piece fresh garlic finely chopped

1 chilli sliced

1 sprig rosemary

2 stick celery sliced

3 carrots chopped

400g potatoes chopped

1 1/2 kilos butternut chopped

2 Litres chicken stock

Season to taste

 

1. Using a large pot on medium heat, add oil and leek, cook for 3-4 minutes or until soft. Add garlic, ginger chilli, rosemary, celery and carrots, cook for 2 minutes.

2. Add potatoes butternut, mix well. Add chicken stock and season.

3. Turn heat to high, and bring to the boil. Reduce heat to low and simmer for 30 minute or until all vegetable are tender and cooked.

4. Whiz soup with stick blender until the soup is to your required consistency.

Serve with cream and freshly made croutons