| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
md |
Leeks; (white and pale green parts) |
|
|
Rinsed well and sliced |
| 3 |
|
Cloves garlic |
| 2 |
tb |
Whole wheat flour |
| 1/2 |
c |
Tomato juice |
| 4 |
c |
Vegetable stock or canned broth |
| 1/2 |
c |
Diced tomatoes |
| 1 |
ts |
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
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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