Carrot & cheddar soup with toast soldiers
A clever and tasty way to disguise carrots for young ones
Difficulty and servings
Enough for 6-8 child portions
Preparation and cooking times
Cook 35 mins
- 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.
- 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.
- 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
Recipe from Good Food magazine, October 2003.
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http://www.bbcgoodfood.com/recipes/1443/
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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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11
ratings
Difficulty and servings
Enough for 6-8 child portions
Preparation 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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