- Melt the butter in a saucepan, add the onion, salt, pepper and chilli.
- Cover and soften over a medium heat, stirring occasionally until soft but not coloured.
- Add the rest of the ingredients, except the cream.
- Cover with the lid and cook over medium heat until the veg are tender.
- Blend in a liquidiser or with a stick blender until smooth.
- Adjust the seasoning, add a little more stock if it is too thick.
- Stir in the cream and enjoy.