Creamy cheese and onion soup

Ingredients

2 large onions, chopped

1 carrot, chopped

900ml (1pt) vegetable stock

100g (3oz) low-fat soft cheese

2 tbsp chopped fresh chives or parsley

75g (3oz) Double Gloucester, Red Leicester or Cheddar cheese, finely grated

50g (2oz) croutons

Freshly ground black pepper

Method

Put the onions, carrot and stock into a large saucepan.

Bring to the boil, then reduce heat and simmer, partially covered, for 20-25 minutes, until tender.

Add the low-fat soft cheese and half the chives or parsley.

Blend until smooth. Gradually add most of the grated cheese, stirring until melted.

Reheat gently and season to taste.

Ladle into bowls and garnish with croutons, herbs and remaining cheese.

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