Instructions

1. 1

   Put the onions, carrot and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, until the vegetables are tender.

   
   

2. 2

   Blend the soup in a liquidizer or food processor, or use a hand-held stick blender. Add the low fat soft cheese and half the chives or parsley and blend until smooth. Gradually add most of the grated cheese, stirring until melted. Reheat gently and season to taste.

   
   

3. 3

   Ladle the soup into 4 bowls and garnish with the croutons, chives or parsley and remaining grated cheese.

   
   

4. 4

   Cook’s tip: Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.

   
   

Ingredients

• 2 large onions, chopped
• 1 carrot, chopped
• 300ml vegetable stock
• 100g soft cheese
• 2 tbsp fresh chives, (or parsley), chopped
• 75g Red Leicester , or Cheddar cheese, finely grated
• 50g croutons
• 1 pinch ground black pepper

Serves 4

Total time required 40 mins

• Preparation time: 10 mins
• Cooking time: 30 mins