Summer carrot, tarragon & white bean soup

• rapeseed oil↗1 tbsp tbsp
• large leeks↗2

  well washed, halved lengthways and finely sliced

• carrots↗700g g

  chopped

• hot reduced-salt vegetable bouillon↗1.4l l

  (we used Marigold)

• garlic cloves↗4

  finely grated

• cannellini beans↗2 x 400g cans

  in water

• tarragon⅔ small pack

  leaves roughly chopped

Step-by-step instructions

1. 1

   Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.

2. 2

   Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.