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.