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Carrot & cheddar soup with toast soldiers

Carrot & cheddar soup with toast soldiers

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(25 ratings)

Cook: 35 mins

Easy

Enough for 6-8 child portions
A clever and tasty way to disguise carrots for young ones

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal250
  • fat14g
  • saturates9g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein9g
  • salt1.49g
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Ingredients

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g carrots, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 medium potato, (about 140g/5oz peeled weight), chopped

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1.2l chicken or vegetable stock
  • 100g mature cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

To serve

  • toast soldiers

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.

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Comments (24)

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
5

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
4

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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