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
- 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.
- Transfer the mixture to a food processor. Add the fromage frais and blend until smooth.
- Return the soup to the pan and reheat gently.
- Sprinkle with freshly ground black pepper, scatter the chives and serve with extra fromage frais.
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