Spiced Carrot Soup with Cheese and Houmous Toasties recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Meal type | Lunch, Main Dish, Soup |
| Allergy list | Milk, Wheat |
| Misc | Pre-preparable, Serve Hot |
| Description | A fragrantly spiced soup with two of your Five-a-Day in one bowl, this makes a tasty lunch or family supper dish when served with the cheese and houmous toasties. If you prefer a thinner soup, then add more stock or milk to the soup after blending. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 0.9oz salted butter
- 26.3oz carrots (peeled, and cut into small dice or rounds)
- 2 large lady balfour potatoes (peeled and cut into small dice)
- 1 tablespoon ground cumin
- 1 litre vegetable stock (I used Swiss Marigold Bouillon)
- 10fl oz milk
- 8 medium slices multiseeded wholemeal bread
- 3.5oz mature cheddar cheese (cut into thin slices)
- 3.5oz organic houmous
Directions
Step 1
Start the soup: Heat the butter in a large sauce pan and then add the carrots and potatoes, place the lid on the pan and allow the vegetables to sweat for 5 minutes.
Step 2
Add the cumin to the vegetables and cook over a medium heat for 1 to 2 minutes, stirring all the time, before adding the vegatable stock. Replace the lid on the pan and simmer for 20 minutes or until the vegetables are soft and are cooked. Allow to cool and then using a stick blender, blend the soup until smooth, then add the milk. Check seasoning and season to taste with salt and black pepper. Put the soup to one side whilst cooking the cheese and houmous toasties.
Step 3
Cheese and Houmous Toasties: Spread some houmous over one slice of brread and then cover with slices if Cheddar cheese. Make a sandwich by placing a slice if bread on top and then butter the sandwiches on the BOTH sides.
Step 4
Heat up a large frying pan over a medium to high heat and cook (toast) the sandwiches for 2 to 3 minutes on each side, until they are crisp, golden brown and the cheese has melted. Take them out and cut them into triangles and serve them with the spiced carrot soup.
Step 5
Whilst the toasties are cooking, pour the blended soup back into a saucepan and heat it gently until hot but not boiling. Serve in bowls or mugs with the toasties on the side.
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