Carrot & cheddar soup with toast soldiers

Carrot & cheddar soup with toast soldiers

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(24 ratings)

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

Enough for 6-8 child portions

A clever and tasty way to disguise carrots for young ones

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
250
protein
9g
carbs
23g
fat
14g
saturates
9g
fibre
3g
sugar
0g
salt
1.49g

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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Method

  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.

Recipe from Good Food magazine, October 2003

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Comments

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icingonthefairycake's picture

great for a cold weekend make on a Friday afternoon with the kids then the whole family eat all weekend after their activities( football, swimming, ballet ect)

teepot's picture
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This is a seriously lovely recipe. May have used a bit too much potato as it was a bit puddingy so I sieved it and then it was gorgeous.

womble5's picture

Very easy to make and very tasty, used semi-skimmed milk and have frozen it to take to work for lunch

lozenge's picture
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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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