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Ingredients (nutrition)
- 1 diced medium onion
- 1 diced large carrot
- 1 diced celery stick
- 1 diced large potato
- 1 pt vegetable stock
- 1/2 teaspoon dried mixed herbs
- 5 fl oz skimmed milk
- 4 oz grated low fat Cheddar cheese
Cooking Instructions
- Put the vegetables in a large saucepan with the stock and herbs.
- Bring to boil, reduce the heat with partly cover and simmer for 15 minutes under medium heat until the vegetables are soft.
- Puree in a blender or food processor and return to the pan.
- Add the milk and cheese and cook under low heat until the cheese melts.
- Serve immediately into serving bowls.
Servings: 4
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