Tarragon-Leek Soup

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Tarragon-Leek Soup

4 Servings

 

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.

 

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

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; 5 G PROT; 5 G TOTAL FAT

(1 SAT. FAT); 26 G CARB.; 0 MG CHOL; 137 MG SOD.; 3 G

FIBER

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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