Creamy Vegetable Bisque - cooking recipe

Ingredients

8 cups water
2 vegetables or 2 chicken stock cubes
2 celery ribs, chopped
2 carrots, chopped (approximately 2 cups)
2 potatoes, chopped (approximately 2 cups)
1 onion, chopped (approximately 1 cup)
1 1/2 lbs broccoli florets (I used frozen)
1 teaspoon Madras curry powder
1/2 teaspoon dried ginger
salt and pepper, to taste
1 cup half-and-half
1 1/2 cups grated cheddar cheese

Preparation

Place all the ingredients from the water through to the ginger in a saucepan. Bring to the boil and cook until all the vegetables are tender. Adjust salt and pepper to taste.
Puree the soup in a blender and return to pot. Add half and half and the cheese and stir until the cheese has melted into the soup.