Cheesy Vegetable Soup

Healthiness : (0 votes)

Preparation Time: 5-10 munites
Cooking Time: Total approximately 35 minutes
Number of servings: 4
This is a vegetarian recipe


This is Fiona's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.

• 1 medium sized onion finely diced
• 1 medium sized potato finely diced
• 1 medium sized carrot finely diced
• 25g (1oz) butter
• 450ml (¾ pint) hot boiled water
• 1 x 10ml spoon (dessertspoon) flour
• 2 x 15ml spoon (tablespoon) wine
• 2 x 5ml spoon (teaspoon) of honey
• 300ml (½ pint) cream
• 2 x 5ml spoon (teaspoon) dried mixed herbs
• 150g (6oz) Red Leicester cheese - cubed or grated
• Salt and pepper

• Knife
• Large Saucepan
• Blender
• Wooden Spoon

Always wash your hands before preparing food.

1. Finely chop all the vegetables
2. Melt the butter in a large saucepan and cook the onion over a medium heat for approximately 5 minutes or until the onion had softened
3. Add the carrot and potato and continue to cook for another 5 minutes, stirring often
4. Sprinkle over the flour and stir
5. Add the mixed herbs and boiled water, stir and bring back to the boil
6. Reduce the heat and cook gently with the lid on for approximately 20 minutes until the vegetables are tender. Stir occasionally
7. Blend the mix in a liquidizer and return to the saucepan
8. Add the wine, cream, honey and cheese and stir until dissolved
9. Season to taste