Creamy Vegetable Soup

Serves 1-2


110g Carrot, cut into small pieces
226g Butternut squash, peeled, cut into pcs
110g Double cream
2 Tbsp Flour
2 cups Water
56g Onion
113g Leek, cut into small pieces
2 Courgette, minced
2 Tbsp Butter


1 pinch Salt and pepper
1 tsp Parsely, chopped
1 tsp Thyme, dried


1 In a medium sized pan, heat butter and flour on medium heat. Stir well and cook until golden brown.
2 Stir garlic, onion, leek, carrots and squash. Cook mixture for 3 minutes.
3 Add water, thyme, Oyster Sauce and parsley. Cook mixture until vegetables are tender. Cool for 10 minutes.
4 Transfer mixture into a blender. Process until mixture is smooth.
5 Return mixture into the sauce pan. Add heavy cream and half and half.
6 Cook mixture until heated through. Season with salt and pepper.
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