SUMMER CARROT, TARRAGON & WHITE BEAN SOUP

Summer carrot, tarragon & white bean soup image

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?

Provided by Good Food team

Time 30m

Number Of Ingredients 7

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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

Steps:

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 Facts : Calories 271 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium