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Tarragon-Leek Soup

The vegetarian’s answer to chicken soup. Lots of leeks and garlic in this winter soup help fight off bacteria and boost flagging immunity. Antioxidant-rich tomatoes are an added bonus. Serve with whole-wheat baguettes for a satisfying lunch or dinner.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil
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4 medium leeks (white and pale green parts), rinsed well and sliced
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3 cloves garlic, minced
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2 Tbs. whole wheat flour
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½ cup tomato juice
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4 cups vegetable stock or canned broth
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½ cup diced tomatoes
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1 tsp. honey or rice syrup
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¼ cup finely chopped fresh tarragon (reserve a few sprigs for garnish)

Instructions: 

  1. In large pot, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are soft, about 5 minutes. Add flour and cook, stirring constantly over low heat 2 to 3 minutes.
  2. Slowly stir in tomato juice, stock and tomatoes. Cook until mixture thickens, about 5 minutes. Add honey or rice syrup and tarragon. Cover and cook 10 minutes. Season with salt and pepper. Ladle into serving bowls.

Nutrition Information: 

Calories: 
150
Protein: 
5 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
26 g
Cholesterol: 
mg
Sodium: 
137 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
4 Servings