Veggie Soup with Lemon & Tarragon
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By Lindsay S.
Veggie Soup with Lemon & Tarragon
7 steps
Prep:25minCook:25min
I whipped this up on a whim and the flavors were magical! Sweet, herby and lemony - almost like a great french-inspired chicken broth but without the chicken!
Updated at: Wed, 16 Aug 2023 20:23:09 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories129 kcal (6%)
Total Fat3.9 g (6%)
Carbs21.5 g (8%)
Sugars6.2 g (7%)
Protein3.9 g (8%)
Sodium79.4 mg (4%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspvegan butter
or olive oil
1yellow onion
diced
2 clovesgarlic
peeled & smashed but kept whole
3carrots
medium, diced
4 stalkscelery
diced
⅓ cupfennel
diced, mostly bulb & a few stalks
1 bunchasparagus
trimmed and diced
10baby red potatoes
medium, quartered
1bay leaf
1 tspvegetable stock paste
4 cupswater
more as needed
0.5lemon
zest and juice
2 Tbspfresh Tarragon
finely chopped
2 TbspFennel Fronds
finely chopped
Instructions
Step 1
Sauté onion until translucent
Step 2
Add in whole garlic cloves, carrots and celery and fennel, saute for a few more minutes. Then add in potatoes.
Step 3
Start by adding about 750ml (3.2 cups) of water, can add more as neded to cover veggies. Add bay leaf, vegetable bouillon. Bring to a boil, reduce heat to simmer and cook for 20 min. or so until veggies are tender.
Step 4
Add Asparagus at the end so it stay vibrant bright green! Cook for no more than 5 min.
Step 5
Stir in your fresh tarragon and fennel fronds.
Step 6
Remove from heat, stir in lemon zest and juice. Adjust seasoning as needed.
Step 7
Serve with bread to dip in the delicious broth!
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