SW recipe: Creamed carrot and Beetroot Soup

Free, serves 4


  • 4 large carrots, peeled and roughly chopped
  • 400g beetroot (fresh or vacuum packed), peeled and roughly chopped
  • 3 garlic cloves, peeled and crushed
  • 4 leeks, trimmed and finely sliced
  • 1.2 litres vegetable stock
  • 1 bay leaf
  • 75g fat-free natural fromage frais, plus extra to serve
  • Chopped fresh chives, to serve


  1. Place the carrots, beetroot, garlic, leeks, stock and bay leaf in a large saucepan. Cover tightly and cook for 40 minutes, or until the vegetables are tender. Remove the bay leaf and allow to cool slightly.
  2. Transfer the mixture to a food processor. Add the fromage frais and blend until smooth.
  3. Return the soup to the pan and reheat gently.
  4. Sprinkle with freshly ground black pepper, scatter the chives and serve with extra fromage frais.

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