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
Nutrition per serving
- kcal 271
- fat 6g
- saturates 1g
- carbs 38g
- sugars 17g
- fibre 13g
- protein 11g
- salt 0.7g
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
Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.
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.