Tarragon Leek Soup

Tarragon Leek Soup


1 person made this

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.


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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