Carrot and Cheddar Soup

Carrot and Cheddar Soup - Samantha Style

Easy Peasy.
Recipe makes 4-6 portions.

Butter 25g (low fat spread)
1 small onion - roughly chopped
500g carrots 0 chopped
140g (one medium) potato - chopped
100g grated mature cheddar
Stock Cube - 1 (vegetable)
Water 1.2 litre
150ml milk (soya)

• Melt the butter over a low heat and add the onion, carrot and potato.
• Fry gently for 10 minutes until onion is soft.
  
• Add the stock and bring to the boil.
  
• Reduce heat and simmer for 20 minutes until vegetables are soft
  
• Blend until smooth
• Add the cheese and blend again
• Add the milk and reheat gently
  
• Add salt and pepper to taste.

Serve.

Note:
I am very particular about my pepper. I say crush mixed peppercorns.
In my opinion every soup should be served with french crusty buttered bread.

Enjoy :)