Creamy beef, leek and carrot soup

    40 min

    This creamy vegetable soup with beef mince is a meal in itself and a wonderful family dish to serve on a cold blustery day.

    1 person made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 300g lean beef mince
    • salt and pepper
    • 2 large carrots, peeled and grated
    • 1 onion, finely chopped
    • 2 leeks - trimmed, washed and thinly sliced
    • 1L vegetable or chicken stock
    • dried marjoram, to taste
    • grated nutmeg, to taste
    • 125g garlic and herb cream cheese, such as Boursin®

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Heat oil in a deep pan over medium heat; add beef mince and season with salt and pepper. Cook and stir for 5 or 6 minutes, or until browned. Stir in carrots, onions and leeks until well combined; add stock and season with marjoram. Simmer soup for 15 minutes, or until carrots are tender.
    2. Stir in garlic and herb cream cheese until combined; season with grated nutmeg and serve straight away.

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