Summer carrot, tarragon & white bean soup

Summer carrot, tarragon & white bean soup

By BBC Good Food team
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(12 ratings)
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Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 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
    Leeks

    Leek

    lee-k

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

  • 700g carrots, chopped
    Carrot

    Carrot

    ka-rot

    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
    Tarragon

    Tarragon

    ta-ra-gon

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

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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Comments, questions and tips

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Elizabeth Leicester's picture
Elizabeth Leicester
22nd May, 2018
4.05
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!
fmwedge
16th Jul, 2016
4.05
This made a lot of soup! We were able to get 6 servings from the above list of ingredients.
hjlonsdale
21st Jun, 2016
5.05
Tastes fantastic! After reading the comments below about portion sizes I reduced the amount of stock to 1L and it was perfect!
lalybaba
15th Jun, 2016
4.05
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!
cjssydney
3rd Jun, 2016
5.05
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)
samantha10
31st May, 2016
2.05
I found this quite bland and boring.
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