This satisfying, low-fat, low-calorie vegan soup provides three of your five-a-day. It’s suitable for freezing so why not make a few meals out of it?
Prep:10 mins
Serves 4
1 tbsp rapeseed oil2 large leeks, well washed, halved lengthways and finely sliced700g carrots, chopped1.4l hot reduced-salt vegetable bouillon (we used Marigold)4 garlic cloves, finely grated2 x 400g cans cannellini beans in waterâ…” small pack tarragon, leaves roughly chopped
STEP 1Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.STEP 2Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.
