Ingredients

The following ingredients have 4 Servings
  • 1 tbsp butter (10g approx)
  • 1 onion
  • 8 oz carrots (225g)
  • 10 oz sweet potatoes (280g)
  • 6 oz mushrooms (170g)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsp flour
  • 1 pint stock (450ml)
  • 1/2 cup milk (120ml)

Instruction

  • Melt the butter in a pan over a medium heat. Dice the onion and add to the pan.
  • While the onion is cooking, peel the carrots and sweet potatoes and medium dice. Add to the pan and stir as they are ready.
  • Cover the pan and allow the vegetables to sweat for a couple minutes.
  • Meanwhile dice the mushrooms. Add to the pan, check that there is a little fat and if need be add a little more butter or oil.
  • Stir and cook a minute, cover and sweat another minute, then add the spices and flour.
  • Stir well then add the stock. Cover, bring the pan to the boil and reduce to a simmer for around 10 minutes until all the vegetables are tender.
  • Remove from the heat and blend.
  • Add the milk and serve.