Articles & Recipes
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 (gluten free if required) (10 grams)
1 teaspoon Worcestershire sauce (gluten free if required) (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)
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
Nutrients per Serve :
KJ 487, Calories 112, Carbohydrates(grams) 14, Fat(grams) 1.4, Protein(grams) 11, Calcium (milligrams) 350
Note
Higher fat cheese may be served but the fat content per serve will be higher.
Tips
Gluten free (check Worcestershire Sauce ingredients) Egg free, Vegetarian