Quick, easy and tasty!


6 large carrots

400g tinned white beans

1 leek, chopped

3 garlic cloves, chopped

2 10cm sprigs of tarragon, just the leaves

750ml vegetable stock

Salt & pepper


In a large saucepan, saute the leek, onion and garlic (approx. 5 minutes) on a med-high heat. Stir frequently.

Add carrots and tarragon and cook for a further 5 minutes before reducing to a low heat.

Add vegetable stock and simmer until carrots are just soft. Add white beans and simmer for a further 5 minutes.

Blend soup and season to taste.