Tarragon-Leek Soup
Vegetarian Times Issue: January 1, 1998 p.46
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.
Directions
- 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.
ingredient list
4 Servings
- 1 Tbs. olive oil
- 4 medium leeks (white and pale green parts), rinsed well and sliced
- 3 cloves garlic, minced
- 2 Tbs. whole wheat flour
- 1/2 cup tomato juice
- 4 cups vegetable stock or canned broth
- 1/2 cup diced tomatoes
- 1 tsp. honey or rice syrup
- 1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish)
- Salt and freshly ground black pepper to taste
Nutritional Information
Per 11/4-cup serving:
| Calories |
150 |
| Protein |
5g |
| Total Fat |
5g |
| Saturated Fat |
1g |
| Carbs |
26g |
| Sodium |
137mg |
| Fiber |
3g |
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