Creamy vegetable curry soup

Ingredients

• 1 head Onion
• 4 pcs Carrot
• 200 g Green peas, frozen
• 1 pcs Parsley root
• 1/2 pcs Cauliflower
• 100 g Corn kernels, frozen
• 1 tsp Lemon juice
• 90 ml Meggle UHT half fat cooking cream 10%

Method

1. Finely chop the onions and fry them in the olive oil in a pan over a medium heat.
2. Add the chopped vegetables, corn and peas, add 1 litre of water and bring to the boil.
3. Then add salt, pepper, curry powder and lemon juice.
4. After 10-15 minutes of cooking over medium heat, blend thoroughly with a hand blender and add the cream.
5. You can also make it from frozen vegetable mix.