Tarragon-leek Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegtime3 | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 4 | Leeks, white and pale green | |
| parts | ||
| Rinsed well and sliced | ||
| 3 | Cloves garlic | |
| 2 | T | Whole wheat flour |
| 1/2 | c | Tomato juice |
| 4 | c | Vegetable stock or canned |
| broth | ||
| 1/2 | c | Diced tomatoes |
| 1 | t | Honey or rice syrup |
| 1/4 | c | Finely chopped fresh |
| tarragon | ||
| reserve a few sprigs for | ||
| garnish | ||
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 757.8mg
Potassium: 252.6mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 1.4g
Protein: 5g