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
Ingredients
- 1 tbsp 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
Leek
lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 700g carrots, chopped
Carrot
ka-rotThe 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
can-a-leen-ee beenSlightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 2/3 small pack tarragon, leaves roughly chopped
Tarragon
ta-ra-gonA popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
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.
Comments, questions and tips