Tarragon-Leek Soup

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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.

  • 11/4-cup servingServings

Ingredients

  • 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

Preparation

  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

  • Serving Size: 4 Servings
  • Calories: 150
  • Carbohydrate Content: 26 g
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 137 mg