Summer carrot, tarragon & white bean soup

Summer carrot, tarragon & white bean soup

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(14 ratings)

Prep: 10 mins Cook: 20 mins


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?

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal271
  • fat6g
  • saturates1g
  • carbs38g
  • sugars17g
  • fibre13g
  • protein11g
  • salt0.7g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 large leeks, well washed, halved lengthways and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 700g carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1.4l hot reduced-salt vegetable bouillon (we used Marigold)
  • 4 garlic cloves, finely grated
  • 2 x 400g cans cannellini beans in water
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 2/3 small pack tarragon, leaves roughly chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  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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Comments, questions and tips

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Frantic Flapjack
1st Jul, 2019
Lovely light soup. I tweaked a bit - I reduced the stock amount to 1 litre, added only 1x tin cannellini beans and also threw in a bunch of asparagus. Don't leave out the tarragon. It's a great flavouring for the soup.
Paul Bithell's picture
Paul Bithell
27th Apr, 2019
Vegans be careful only the reduced salt Bouillon is vegan. The Swiss veg bouillon contains milk! But lovely soup.
Elizabeth Leicester's picture
Elizabeth Leicester
22nd May, 2018
Made a few minor alterations (onions instead of leeks, and 1 x tin of red kidney beans and 1 x tin of butter beans instead of cannellini). The tarragon was the magic ingredient!
16th Jul, 2016
This made a lot of soup! We were able to get 6 servings from the above list of ingredients.
21st Jun, 2016
Tastes fantastic! After reading the comments below about portion sizes I reduced the amount of stock to 1L and it was perfect!
15th Jun, 2016
I really enjoyed this and found it really tasty. I used half quantities and I put in a good tablespoon and a half of chopped fresh tarragon and probably only simmered for about 10 mins at the end but otherwise followed the recipe. I will be making this again!
3rd Jun, 2016
I thought this soup was delicious! Don't know about 4 portions though - more like 8, or 6 if you're feeling especially hungry! Loved the tarragon (I used 1tbsp of dried during cooking and 1tsp near end since I couldn't get hold of fresh)
31st May, 2016
I found this quite bland and boring.
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