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Summer carrot, tarragon & white bean soup

Summer carrot, tarragon & white bean soup

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A star rating of 3.6 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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?

  • Freezable
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal271
low infat6g
saturates1g
carbs38g
sugars17g
fibre13g
protein11g
salt0.7g
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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
  • ⅔ small pack tarragon , leaves roughly chopped

Method

  • 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.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

A star rating of 3.6 out of 5.15 ratings
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