Red Leicester and Carrot Soup

As the picture above will show, it's really hard to make a bowl of soup look interesting and appealing, especially when you are somewhat challenged in the photography-skills department.

I made this soup the other week when I was on a bit of a mission with my new soup maker. I love my new soup maker and it's really made me want to get a bit more creative, I love how easy it is to do it all in one appliance.

This recipe was adapted from a BBC Good Food recipe and is ideal for any soup-loving children. Alas my children are not real soup-lovers so I need to work on that, but whilst I have been dieting on and off over the past few months, soup has become my friend.   This was an easy one to knock up as most of the ingredients are things I have in at home anyhow and I actually made this after having Sunday lunch one day as I had potatoes and carrots that needed cooking and using up.

The soup makes about 6 portions, depends how much you like in one go really, and it can be frozen.  As before, with soup recipes, I will try and list both the traditional method and the soup maker method.

Red Leicester and Carrot Soup (the traditional way)

Ingredients

25g butter
1 small onion, roughly chopped

500g carrots, chopped

1 medium potato, peeled and chopped

1.2l vegetable stock

100g Red Leicester, grated

150ml milk

Pinch of Cayenne pepper

Method

In a large saucepan, melt the butter over a low heat and tip in the chopped onion, carrots and potato. Fry gently for around 10 minutes (give a little stir occasionally) until the onion is soft.

Pour in the vegetable stock and bring to the boil. Reduce the heat and cover. Simmer for around 20 minutes - you want the vegetables to be soft.

Put the mixture into a blender and blend until smooth. Add in the grated cheese and blend again. 

Return the soup to the saucepan, pour in the milk, then reheat gently.

Add a pinch of Cayenne pepper and taste for seasoning, adding freshly ground black pepper and/or salt to suit your taste.

Red Leicester and Carrot Soup (the soup-maker method)

Ingredients

25g butter
1 small onion, roughly chopped

500g carrots, chopped

1 medium potato, peeled and chopped

1.2l vegetable stock

100g Red Leicester, grated

150ml milk

Pinch of Cayenne pepper

Method

Place the butter in the soup maker. Set the time to 20 minutes and melt the butter on the Low Heat setting. After about 30 seconds add the chopped onion and cook until softened. Using the Stir function, stir regularly to prevent the onion sticking.

Add the chopped carrots, chopped potato and vegetable stock and bring to a vigorous boil using the High setting. Leave for 2 minutes and then set to Simmer until the end of the cycle. Check that the carrot and potato is cooked - if it's not quite tender, simmer for a few more minutes.

Once cooked, Blend on Level 2 until smooth before adding the milk, grated cheese and Cayenne pepper. Stir to melt and do not allow to boil.  Taste and add seasoning if required.