Sunday 1 May 2011


In honour of the four day bank holiday weekend I decided it was time to get back to some cooking. Soup for lunch. Well, my soup is more of a pottage really.

1 large carrot
1 large parnsip
1/2 red onion
1 small potato
2 cloves garlic
1 small green chilli
1 pint vegetable stock
1 tsp butter

Chop all the vegetables into 1 inch cubes. Heat the butter in the pan until melted. Soften the vegetables for five minutes in the melted butter. Add the vegetable stock. Simmer for half an hour (or until half the stock has evaporated). Blend the vegetables until puréed. Serve.

Unfortunately there is a lot of preparation!