Title: Tarragon-Leek Soup
Categories: Vegtime3
Yield: 4 servings

1 tb Olive oil
4 md Leeks; (white and pale green
-parts)
Rinsed well and sliced
3 Cloves garlic
2 tb Whole wheat flour
1/2 c Tomato juice
4 c Vegetable stock or canned
-broth
1/2 c Diced tomatoes
1 ts Honey or rice syrup
1/4 c Finely chopped fresh
-tarragon
(reserve a few sprigs for
-garnish)
Salt and freshly ground
-black pepper; to taste

4 SERVINGS VEGAN

The vegetarian's answer to chicken soup. Lots of leeks and garlic in this
winter soup help fight off bacteria and boost flagging immunity.
Antioxidant-rich tomatoes are an added bonus. Serve with whole-wheat
baguettes for a satisfying lunch or dinner.

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.

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.

PER 11/4-CUP SERVING: 150 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G
CARB.; 0 CHOL.; 1,137MG SOD.; 3G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 46

Converted by MM_Buster v2.0l.