CARROT & CHEDDAR SOUP WITH TOAST SOLDIERS

Carrot & cheddar soup with toast soldiers image

A clever and tasty way to disguise carrots for young ones

Provided by Liz Franklin

Time 55m

Yield Enough for 6-8 child portions

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 250 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.49 milligram of sodium