• 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.