Potato Bean Soup

In a medium saucepan, add water and kidney beans and bring to the boil. Reduce heat and simmer for 15 minutes.

In a frying pan, saute onions in olive oil until lightly brown.

To cooking saucepan, add potatoes, sauteed onions, chicken stock granules, turmeric, black pepper, white pepper, cayenne pepper, curry powder and soy sauce and cook until potatoes are tender.

Add full fat milk and single cream and bring back to the boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped spring onions.