Smooth cheese soup

serves 4
ingredients
1 large potato, diced
1 large carrot, diced
1 small onion, diced
1 celery stick, diced
600ml/1pt vegetable stock
1⁄2 teaspoon dried mixed herbs
100g/4oz low-fat Cheddar
cheese, grated
150ml/5fl oz skimmed milk
• Put the vegetables in a saucepan
with the stock and herbs. Bring to
the boil, reduce the heat, part-cover
and simmer gently for 15 minutes
until the vegetables are soft.
• Purée in a blender or food
processor, and return to the pan.
Add the cheese and milk, and heat
gently until the cheese melts. Ladle
into bowls and serve hot.
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