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.
- 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.
- 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.