Tarragon Leek Soup

    40 minutes

    This tarragon leek soup includes turnip, celery, onions and leek to warm you up in the colder months. It is a small recipe and feeds four as a side.

    2 people made this

    Serves: 4 

    • 750ml water
    • 1 vegetable stock cube
    • 1 turnip, trimmed, peeled and diced
    • 1 tablespoon vegetable stock powder
    • 6 celery stalks, trimmed and diced
    • 6 leeks, washed, trimmed and diced
    • 3 small onions, peeled and diced
    • 4 tablespoons fresh tarragon, chopped

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place 750ml water in a large saucepan, bring to boil then add the turnip, stock cube and stock powder. Lower the heat and simmer for 10 minutes.
    2. Add the celery, leeks and onions and simmer for a further 15 minutes.
    3. Remove from the heat and allow to cool. Add the tarragon, then blend in a food processor, hand-held blender, or simply mash a little with a wooden spoon or potato masher for the desired consistency.
    4. Reheat, if using a food processor. Divide into warmed soup bowls and serve.

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    Reviews in English (1)


    I didn't get to try very much of this, because, er...my blender leaked the whole thing onto the floor of my kitchen. Ugh. The small amount I did taste was nice, though the tarragon was really overpowering, I didn't really feel like the leek and turnip were the main flavours. I'd suggest using less, or using a different herb entirely.  -  27 Jan 2012  (Review from Allrecipes UK & Ireland)