Tarragon-Leek Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
4 medium leeks, rinsed well and sliced (white and pale green parts)
3 garlic cloves, minced
2 tbsp whole wheat flour
1/2 cup tomato juice
4 cups vegetable stock or 4 cups canned broth
1/2 cup diced tomato
1 tsp honey
1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish)
salt & freshly ground black pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	968.23 Kcal (4054 kJ)
Calories from fat	33.22 Kcal
		% Daily Value*
Total Fat	3.69g	6%
Sodium	37203.42mg	1550%
Potassium	342.65mg	7%
Total Carbs	189.84g	63%
Sugars	6.79g	27%
Dietary Fiber	2.22g	9%
Protein	3.16g	6%
Vitamin C	20.4mg	34%
Iron	2.7mg	15%
Calcium	82.7mg	8%

Amount Per 100 g
Calories	249.43 Kcal (1044 kJ)
Calories from fat	8.56 Kcal
		% Daily Value*
Total Fat	0.95g	6%
Sodium	9584.01mg	1550%
Potassium	88.27mg	7%
Total Carbs	48.9g	63%
Sugars	1.75g	27%
Dietary Fiber	0.57g	9%
Protein	0.81g	6%
Vitamin C	5.2mg	34%
Iron	0.7mg	15%
Calcium	21.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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