Creamy curry vege soup
Mum made this for us when we were kids and still makes it today at 85 years old. I make it for my family and so does my sister for hers so it is a real family recipe.
- Saute onion and curry powder in 1 tbl butter until transparent. Add diced carrots,celery and potato. Add water,stock and frozen peas.
- Boil for 30 minutes. Cool then roughly blend.
- Reheat with 1 cup milk and 1 cup cream. Serve with parsley on top with crusty bread.