Carrot soup and Welsh rarebit with mustard and leeks

Carrot soup and Welsh rarebit with mustard and leeks
  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

Perfect welsh rarebit accompanies creamy carrot soup in this comforting dish.

Nutrition: per serving

Calories
571kcals
Fat
31.7g fat (19.1g saturated)
Protein
18.3g
Carbohydrates
54.4g carbs, 18.5g sugar,
Salt
2.2g
Calories
571kcals
Fat
31.7g fat (19.1g saturated)
Protein
18.3g
Carbohydrates
54.4g carbs, 18.5g sugar,
Salt
2.2g

Ingredients

  • 50g butter
  • 500g carrots, sliced
  • 300g sweet potato, cut into small dice
  • 1 onion, finely chopped
  • 2 tbsp uncooked jasmine rice, washed
  • Pinch of grated or ground nutmeg
  • 1.2 litres vegetable stock or water, hot
  • 4 bay leaves

For the Welsh rarebit

  • 25g butter
  • 2 leeks, washed and finely sliced
  • 150g mature Cheddar, Double Gloucester or Caerphilly, grated
  • 2 tsp vegetarian Worcestershire sauce
  • 1 egg yolk
  • 1-2 tsp English mustard
  • Pinch of cayenne pepper or dash of Tabasco sauce
  • 2 tbsp beer, plus extra if needed
  • 4 slices square-cut wholemeal or sourdough bread, lightly toasted

Method

  1. Melt the butter in a deep pan. Add the carrots, sweet potato and onion and toss in the butter until coated. Cover and cook gently for 10 minutes, adding a little water if necessary. Add the rice, nutmeg and stock or water. Cover and simmer for 20 minutes.
  2. Use a stick blender to blend the soup, or whizz in a food processor, in batches, and return to the pan.
  3. For the Welsh rarebit, melt the butter in a non-stick frying pan, then add the leeks and cook for about
  4. 5 minutes, until soft and wilted. In a bowl, combine the cheese, Worcestershire sauce, egg yolk, mustard and cayenne, mashing well. Add the leeks and mix well. Add the beer and mix to a spreadable paste, adding a little more if it’s too thick.
  5. Spread the cheese mixture over the toast, right to the edges. Place under the grill for 2 minutes or until hot and melted. Ladle the soup into serving bowls, top with bay leaves and serve with the Welsh rarebit.

delicious. tips

  1. To freeze: freeze at the end of step 2. Thaw, reheat thoroughly and complete the recipe.

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