INGREDIENTS

Olive oil1 teaspoon crushed garlic1 onion cubed 1 potato 1 carrotHalf a large butternutSalt, pepper, ½ teaspoon turmeric, 1 teaspoon dhana Jeeru (Cumin), ½ teaspoon chilli powder.1 litre boiling water 1 knorrox chicken stock cube1 cup of milkHalf a cup of pastaOriganum and fresh mint

METHOD

Cook onion and garlic in oil until translucent.Add potato, carrot and butternut and simmer for a few minutes.Add spices and mix.Add boiling water and stock cube. Boil for 20 minutes.Blits with a stick blender.Add milk, uncooked pasta, origanum and fresh mint.Boil for another 10 minutes.Add more salt and pepper if necessary.Serve hot with fresh croutons :)