Veggie Soup with Lemon & Tarragon

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!

Great

% Daily Values based on a 2,000 calorie diet

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!