Summer carrot, tarragon & white bean soup
- Preparation and cooking time
- Serves 4
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?
- 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.