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Recipe by Liz Franklin

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1. Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.
2. Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.
3. Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.

250 kcalories, protein 9g, carbohydrate 23g, fat 14 g, saturated fat 9g, fibre 3g, salt 1.49 g

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• Lozzers

  04 January 2008

  Lozzers rated and commented on this recipe

  

  Easy to make and yummy, the real test will be whether my two year old eats it later! I made Irish soda bread to go with it.

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Ingredients

• 25g butter
• 1 small onion , roughly chopped
• 500g carrots , chopped
• 1 medium potato , (about 140g/5oz peeled weight), chopped
• 1.2l chicken or vegetable stock
• 100g mature cheddar , grated
• 150ml milk

TO SERVE

• toast soldiers

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Difficulty and servings

Enough for 6-8 child portions

Preperation and cooking times

Cook 35 mins

Ingredients

• 25g butter
• 1 small onion , roughly chopped
• 500g carrots , chopped
• 1 medium potato , (about 140g/5oz peeled weight), chopped
• 1.2l chicken or vegetable stock
• 100g mature cheddar , grated
• 150ml milk

TO SERVE

• toast soldiers

250 kcalories, protein 9g, carbohydrate 23g, fat 14 g, saturated fat 9g, fibre 3g, salt 1.49 g

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