Creamy Tarragon Veggie Soup with Croutons

SoupAlright, I have a confession: this was my first time making soup! Well, my first time if you don’t count my attempt when I was 5 years old and nearly sliced my finger open. Maybe the trauma has finally worn off, or I was REALLY craving some soup. Either way, it was well worth a try because this will become a regular on my winter menu.

Creamy soups are super easy to make, and even more enjoyable to slurp on! They’re packed with with flu-fighting veggies and are consistent enough to have as a meal –especially if you add some crisp croutons. Here’s how to make yours:

Ingredients:

2 leeks

2 medium size potatoes

1 broccoli head

3 cups low sodium vegetable stock

2 tsp dried tarragon

Instructions:

1. In a medium pot, add 2 tbsp of olive oil, salt and the leeks. Saute for about 5 minutes.

2. Carefully add in your vegetable stock, and salt and pepper to taste

3. Wash, chop, and peel your potatoes as well as the broccoli. Add to the pot.

4. Boil until the veggies have softened, over medium heat.

5. Using a hand blender, mash the mixture until you’re left with a thick consistency. If it’s too thick, add some water of vegetable stock.

6. Add in the tarragon, and stir. For the croutons, simply dice some bread and toast it in a pan until golden brown. Garnish soup

Style is served!

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