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Summer carrot, tarragon & white bean soup

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?

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 271
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 17
  • Protein 11
  • Fat 6
  • Fibre 13
  • Salt 0.7

Nutrition per serving

  • Calories 271
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 17
  • Protein 11
  • Fat 6
  • Fibre 13
  • Salt 0.7

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
  • 2/3 small pack tarragon, leaves roughly chopped

Method

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

  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.

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