Olive Oil

200g Onions diced

700g Butternut and Sweet Potato diced

250ml tinned sweetcorn

Water to cover vegetables

1 tablespoon vegetable bouillon

Salt and pepper

METHOD

Fry over the onions until soft in some olive oil.

In a saucepan place the vegetables including the onions and cover with enough water.

Add bouillon and salt and pepper.

Bring to the boil and simmer for an hour.

Blend and serve

JP’s Note

Add a swirl of cream for that something special. Mmmm!