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Tarragon-Leek Soup

Vegetarian Times Issue: January 1, 1998 p.46

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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.

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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
Carbs	26g
Cholesterol	mg
Sodium	137mg
Fiber	3g
Sugars	g

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