See in the Dark Soup

Ingredients

A big blob of butter
I medium onion, peeled and sliced
6 carrots, peeled and roughly chopped
2 Sticks of celery, washed and chopped
1 Medium potato, peeled and chopped
1 litre of boiling water from the kettle
salt
some freshly washed and chopped herbs:
parsley, corriander or mint
Some cream

You will need
A medium sized saucepan with a lid
A sharp knife
A wooden spoon
A vegetable peeler
A chopping board
A measuring jug
A teaspoon
A liquidiser or hand-held blender

Method

Melt the butter in the saucepan on a medium heat.

Add the onions and stir them around with the wooden spoon. Turn the heat right down and let them soften for about 10 minutes.

Add the vegetables, stirring them around as well, and let them cook for another 10 minutes.

Turn up the heat and carefully add the boiling water. Bring the soup to a gentle simmer and cook for 30 minutes with the lid on.

Taste it and add about a half a teaspoon of salt.

Turn the heat off and let soup cool. Pour it into the liquidiser, or use the blender, and blend until it’s smooth as you like. Be careful not to splash yourself.

When you’re ready to eat, warm soup up on cooker, taste it and add more water if it’s too thick. Serve it with a blob of fresh cream and the fresh herbs

Note:
Try adding a small chunk of finely sliced fresh ginger and a teaspoon of ground coriander when you first put the butter into the saucepan. Then serve the soup with some chopped, fresh coriander on top.

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