Squash, Potato and Carrot Soup

1 small onion
2 carrots
1 stick of celery
200g squash
2 potatoes
2 cloves garlic
1/2 cm cubed of ginger
1 1/2 litre water
1 teaspoon curry powder
1 bay leaf
½ tsp. cayenne pepper (more or less to taste)
Half cube of vegetable buillon
Bunch of coriander

Put some olive oil in a casserole pan and fry the onions until slightly translucent. Then add the carrots, potatoes, celery and squash until lightly cooked and covered in oil. Add the garlic and cayenne pepper, curry powder and ginger just for 2 minutes and mix together.

Then add the already boiling water (use a kettle) and the half cube of vegetable stock and the bay leaf.

Cover with a lid and let simmer for an hour. Add extra water if necessary but make sure the water boils down so you can see the vegetables and is more or less the same level as the veggies. (So they are protruding the water level) 

Remove the bay leaf, put this in a blender and add the fresh coriander (small handful) and mix.

Serve and enjoy!

Serves 2