INGREDIENTS
- One butternut, cubed
- One stalk celery, sliced
- Two potatoes, cubed
- One leek, sliced
- 100ml milk
- 250ml water
- Knorr vegetable stock pot
- Salt and pepper
- 10g chicken spice
- 20ml vegetable or olive oil
PREPARATION
Cut vegetables into cubes. Add to large pot with warm oil. Fry for 10 minutes on medium heat. Add chicken spice and fry for another two minutes.
Pour cold water and let it boil for 15 minutes before adding stock pot to the mixture.
Mash the soup mixture and add milk. Cook for two minutes before blending with a stick blender or food processor until smooth. Season to taste with salt and pepper.
