The BBC Good Food logo
Carrot & cheddar soup with toast soldiers

Carrot & cheddar soup with toast soldiers

By
Rating: 5 out of 5.30 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Cook:
  • Easy
  • Enough for 6-8 child portions

A clever and tasty way to disguise carrots for young ones

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal250
fat14g
saturates9g
carbs23g
sugars0g
fibre3g
protein9g
low insalt1.49g
Advertisement

Ingredients

To serve

  • toast soldiers

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.30 ratings
Advertisement
Advertisement
Advertisement

Sponsored content