Carrot & cheddar soup with toast soldiers

30-60 minutes 400 kcal or less 6 servings carrot carrots cheddar children five a day fresh veg healthy meals for kids kids cooking potato potatoes toast soldier toast soldiers

N/A

Enough for 6-8 child portions

Source

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

Method

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.