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Cheese and Carrot soup
| Ingredients |
5 medium coarsely chopped carrots (500 grams)
1 coarsely chopped stick of celery (100 grams)
1 medium coarsely chopped onion (100 grams)
2 tabsp raw rice (30 grams)
6 cups of water (1500 ml)
4 teaspoons low sodium chicken stock powder (10 grams)
1 teaspoon Worcestershire sauce (5 ml)
1 tabsp finely chopped fresh thyme or 1 teaspoon dry
2 bay leaves
Tabasco sauce or chilli sauce to taste
1 cup non-fat powdered milk (100 grams)
1 cup reduced fat cheddar cheese ( less than 10% fat ) (120 grams) |
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| Method |
Cook carrots, celery, onions, rice and water together until carrot is soft.
Season with stock powder, Worcestershire sauce, thyme, bay leave, and Tabasco sauce.
Puree in blender or with a kitchen whiz.
Reheat and add milk powder.
Just before serving, add cheese and reheat gently. |
| Serves : 8
Quantity per Serve : 1 cup |
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| Nutrients per Serve : KJ 487, Calories 112, Carbohydrates(grams) 14, Fat(grams) 1.4, Protein(grams) 11, Calcium (milligrams) 350
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Note
Higher fat cheese may be served but the fat content per serve will be higher. |
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