RECIPE

© Quentin Bacon

Spring Vegetable Soup with Tarragon

• Recipe by Stéphane Vivier

Good News This light soup is laden with nutrient-dense root vegetables like potatoes (vitamin C), carrots (beta-carotene) and onions (chromium, which helps maintain blood sugar levels). In the summer, Stéphane Vivier purees the soup and serves it chilled with the freshest herbs he can find.

• Healthy
• Vegetarian

Ingredients

1. 7 cups water
2. 10 small red potatoes, quartered
3. 2 medium carrots, sliced 1/4 inch thick
4. 2 celery ribs, sliced 1/4 inch thick
5. 1 medium onion, coarsely chopped
6. 1 large leek, sliced 1/4 inch thick
7. 1/2 tablespoon kosher salt
8. 1 pound green beans, cut into 1-inch lengths, or frozen peas
9. 2 tablespoons chopped parsley
10. 1 tablespoon chopped tarragon
11. Freshly ground pepper

Directions

1. In a large pot, combine the water with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
2. Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.

Notes

One Serving 163 cal, 0.5 gm fat, 0 gm sat fat, 36 gm carb, 6.8 gm fiber.