Creamed carrot and beetroot soup

Extra easy - Free on Green and Original
Serves 4
Freezable

4 large carrots
14oz beetroot
3 garlic cloves
4 leeks
a small handful of fresh chives
2pt stock made with chicken bovril
1 bay leaf
3oz low fat fromage frais/yogurt

1. Peel and roughly chop the carrots and beetroot. Peel and crush the garlic. Finely slice the leeks. Chop the chives
2. Place the carrots, beetroot, leeks, garlic, stock and bay leaf in a large saucepan. Cover tightly and cook for 40minutes or until the veg are tender. Remove the bay leaf and allow to cool slightly
3. Transfer to a food processor/blender - add the fromage frais and blend until smooth.
4. Return to the pan and reheat gently to desired temperature. Serve in warmed bowls with a dollop of fromage frais swirled on top and sprinkled with chives.

to freeze - prepare to step 3 and allow to cool before placing in freezerproof container. Defrost throughly before step 4.