Summer carrot, tarragon & white bean soup

Name: Summer carrot, tarragon & white bean soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 large leeks; 700g carrots; 1.4l hot reduced-salt vegetable bouillon (we used Marigold); 4 garlic cloves; 2 x 400g cans cannellini beans in water; ⅔ small pack tarragon

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?

Prep

10 min

Cook

20 min

Total

30 min

Servings

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.

Nutrition

kcal271 kcal

Protein11 g

Fat6 g

Carbs38 g

Micronutrients

Fiber13 g

Sugars17 g

Saturates1 g

Salt0.7 g

Summer carrot, tarragon & white bean soup

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?

Prep

10 min

Cook

20 min

Total

30 min

Servings

Method

Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.

Nutrition

kcal271 kcal

Protein11 g

Fat6 g

Carbs38 g

Micronutrients

Fiber13 g

Sugars17 g

Saturates1 g

Salt0.7 g

Summer carrot, tarragon & white bean soup

Method

Nutrition

Categories

Summer carrot, tarragon & white bean soup

Method

Nutrition

Categories