Name: Summer carrot, tarragon & white bean soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 2 large leeks well washed, halved lengthways and finely sliced; 700g carrots chopped; 1.4l hot reduced-salt vegetable bouillon (we used Marigold); 4 garlic cloves finely grated; 2 x 400g cans cannellini beans in water; ⅔ small pack tarragon leaves roughly chopped

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Summer carrot, tarragon & white bean soup

Summer carrot, tarragon & white bean soup

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.19 ratingsRate

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This satisfying, low-fat, low-calorie vegan soup provides three of your five-a-day. It's suitable for freezing so why not make a few meals out of it?

Freezable

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
2 large leeks

well washed, halved lengthways and finely sliced
700g carrots

chopped
1.4l hot reduced-salt vegetable bouillon

(we used Marigold)
4 garlic cloves

finely grated
2 x 400g cans cannellini beans

in water
⅔ small pack tarragon

leaves roughly chopped

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Nutrition: per serving

kcal271

low
fat6g

low
saturates1g
carbs38g
sugars17g
fibre13g
protein11g
salt0.7g

Method

step 1

Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.
step 2

Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.

Recipe from Good Food magazine, June 2016

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A star rating of 4 out of 5.19 ratings

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