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
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®
Method Prep:25min › Cook:15min › Ready in:40min
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.
Stir in garlic and herb cream cheese until combined; season with grated nutmeg and serve straight away.