Carrot soup

This soup is so easy to make, with just foursimple ingredients and three easy steps. Servewith a slice of wholemeal bread.

Serves: 4 adultsPreparation time: 15 minsCooking time: 25 mins

Ingredients:

1 large onion chopped8 carrots (or 500g), chopped1.2 litres reduced salt vegetable or chicken stock 100g lower fat soft cheese 1 pinch ground black pepper

What to do:

1. Put the onion and carrots into a large saucepan with the reduced salt stock.

2. Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until thevegetables are tender.

3. Blend the soup to a puree using a handheld stick blender, or transfer to a food processor or blender andwhizz until smooth. Add most of the soft cheese and blend again until it is thoroughly mixed in. Reheatgently, then serve, garnished with the remaining cheese and a little black pepper. Enjoy with a slice ofwholemeal bread.

Tip 1: Cover, cool and refrigerate the soup, using it within 3 days of making it, and reheating it thoroughlywhen ready to serve.

Tip 2: As an alternative to carrots, have a go at using 500g of chopped butternut squash instead - it has alovely flavour and is well worth trying. To prepare it, first you'll need to peel it and scoop out the seedsbefore chopping into chunks.

Nutritional information: Per portion (i.e. ¼ recipe)431 kJ / 103kcals5.5g protein3g fat of which 1.4g saturates16g carbohydrate of which 13.5g sugars4g dietary fibre428mg sodium1g salt

Suitable for freezing

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