Tarragon-leek Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 medium leeks, rinsed well and sliced ( and pale green parts)
• 3 garlic cloves, minced
• 2 tablespoons whole wheat flour
• 1/2 cup tomato juice
• 4 cups vegetable stock or 4 cups canned broth
• 1/2 cup diced tomato
• 1 teaspoon honey
• 1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish)
• salt & freshly ground black pepper

Recipe

• 1 in large pot, heat oil over medium heat. add leeks and garlic and cook, stirring often, until leeks are soft, about 5 minutes. add flour and cook, stirring constantly over low heat 2 to 3 minutes.
• 2 slowly stir in tomato juice, stock and tomatoes. cook until mixture thickens, about 5 minutes. add honey or rice syrup and tarragon. cover and cook 10 minutes. season with salt and pepper. ladle into serving bowls.