Creamy Vegetable Cheddar Soup
Equipment
Ingrediënten
- 1 large potato diced
- 1 large carrot diced
- 1 small onion diced
- 1 celery stick diced
- 600 ml/1pt vegetable stock
- ½ teaspoon dried mixed herbs
- 100 g low-fat Cheddar cheese grated
- 150 ml skimmed milk
Instructies
- In a saucepan, combine diced potato, carrot, onion, and celery with vegetable stock and dried herbs.
- Bring to a boil, then reduce heat, partially cover, and simmer gently for 15 minutes or until vegetables are soft.
- Transfer the mixture to a blender or food processor and purée until smooth.
- Return the mixture to the pan.
- Add grated low-fat Cheddar cheese and skimmed milk to the pan.
- Heat gently until the cheese melts.
- Ladle the soup into bowls and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy vegetable cheddar soup with a crisp and light Sauvignon Blanc. The bright acidity and citrus notes will complement the richness of the soup, creating a delightful balance.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 23 g | Protein: 9 g | Fat: 6 g | Fiber: 3 g | Sugar: 5 g
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