Shrimp and Hotroot soup

Ingredients – serves two

1 large onion (peeled and chopped)

2 medium sized leeks (washed and chopped)

3 medium size potatoes (peeled and chopped)

250g shrimps or prawns (peeled and cooked)

284 ml vegetable stock (made with a stock cube)

142 ml milk

25g butter

1 tsp curry or chilli powder (to taste)

Salt and pepper (to taste)

Method

1. Lightly fry the onions, leeks and curry or chilli powder for about five minutes in the butter until soft and transfer to a saucepan.
2. Add the vegetable stock, potatoes and seasoning.
3. Cover and simmer for 15-20 minutes or until the potatoes are very soft.
4. Add the shrimps or prawns and milk and slowly reheat.
5. Serve with crusty bread and some cooling juice!