This soup is so easy to make, with just four ingredients and three simple steps.

Serves:

4

Preparation time:

15 minutes

Cooking time:

25 minutes

Approximate cost for recipe:

£1.00

Approximate cost per serving:

25p

• 1 large onion, chopped
• 500g carrots, chopped
• 1.2 litres (2 pints) vegetable stock
• 100g low fat soft cheese
• Ground black pepper

1. Put the onion and carrots into a large saucepan with the stock.
2. Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are tender.
3. Blend the soup to a puree using a hand-held stick blender, or transfer to a food processor or blender and whizz until smooth. Add the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, then serve.

Tip 1: Cover, cool and refrigerate the soup, using it within 3 days of making it, and re-heating it thoroughly when ready to serve.

Tip 2: As an alternative to carrots, have a go at using 500g of chopped butternut squash instead - it has a lovely flavour and is well worth trying. To prepare it, you’ll need to peel it and scoop out the seeds before chopping it into chunks.