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Quick cheesy vegetable soup

Recipe from: 4/26/2001 12:00:00 AM
Ingredients 11
Servings 4


  • 30
  • 15
  • 1
    small onion, chopped
  • 2
    celery stalks, chopped
  • 4
    large potatoes, peeled and diced
  • 3
    medium carrots, scraped and sliced into rings
  • 1
    vegetable stock
  • 15
    wholegrain mustard
  • salt and freshly ground black pepper
  • 140
    strong Cheddar cheese, grated
  • croûtons


Heat the butter and oil in a pan and sauté the onion until fragrant. Add the remaining vegetables, cover and reduce the temperature slightly. Heat for about 10 minutes until the vegetables are just tender, add the stock, cover once more and simmer for 20 minutes until the vegetables are soft and tender. Process the vegetables in a food processor until smooth, return to the saucepan and add the mustard, seasoning and three quarters of the grated cheese. Heat until the cheese has just melted and serve. Sprinkle the remaining cheese and croûtons on top before serving. Serves 4.

Read more on: soup  |  dairy

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