Smooth Cheese Soup

(SERVES 4)

• 1 large tomato , diced
• 1 large carrot, diced
• 1 small onion diced
• 1 celery stick, diced
• 600 ml/1 pt/ 2 ½ cups vegetable stock, made with 2 stock cubes
• 2.5 ml/ ½ tsp dried mixed herbs
• 100 g/4 oz/1 cup low-fat cheddar cheese, grated
• 150 ml/ ¼ pt/ 2/3 cup skimmed milk
• 150 ml / ¼ pt 2/3 cup skimmed milk
• Snipped chives

Put the vegetables in a saucepan with the stock and herbs. Bring to the boil, reduce the heat, part-cover and simmer gently for 15 minutes until the vegetables are soft. Puree in a blender or food processor and return to the pan. Add the cheese and milk and heat until the cheese melts. Ladle into bowls and sprinkle with snipped chives before serving.