Tarragon-leek soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
4 mediums Leeks; (white and pale green parts)
Rinsed well and sliced
3 Cloves garlic
2 tablespoons Whole wheat flour
½ cup Tomato juice
4 cups Vegetable stock or canned broth
½ cup Diced tomatoes
1 teaspoon Honey or rice syrup
¼ cup Finely chopped fresh tarragon
(reserve a few sprigs for garnish)
Salt and freshly ground black pepper; to taste

Directions

4 SERVINGS VEGAN

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.

PER 11/4-CUP SERVING: 150 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 1,137MG SOD.; 3G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 46 Converted by MM_Buster v2.0l.

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