A lovely winter warmer or a cool summer starter!
2 chicken stock cubes
1 tsp mild curry
1. Peel and wash the carrots and marrows making sure you top and tail the marrows.
2. Roughly dice all the vegetables into managable chunks and put in a pot. Add the chicken cubes, curry and water.
3. Put on cooker and leave it on a hight heat until it boils then simmer until all the vegetables are soft. This should take around half an hour or so
4. Liquidize the soup in a liquidizer or hand blender, if you’ve been a little too generous with the curry powder, add some creme fraiche to tone it down.
Serve and enjoy!