Name: Carrot & cheddar soup with toast soldiers
Cook time: 35 min
Total time: 55 min
Yield: Enough for 6-8 child portions
Cuisine: British
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; toast soldiers

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Carrot & cheddar soup with toast soldiers

Carrot & cheddar soup with toast soldiers

Liz Franklin

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Enough for 6-8 child portions

Easy

Cook: 35 mins

A star rating of 4.7 out of 5.36 ratingsRate

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A clever and tasty way to disguise carrots for young ones

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal250
fat14g
saturates9g
carbs23g
sugars0g
fibre3g
protein9g
salt1.49g

low

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.

Recipe from Good Food magazine, October 2003

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A star rating of 4.7 out of 5.36 ratings

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