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.
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
- 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.
- Add the celery, leeks and onions and simmer for a further 15 minutes.
- 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.
- Reheat, if using a food processor. Divide into warmed soup bowls and serve.
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