About this recipe:A super-light and simple soup, which is suitable for vegans. Onions, carrots and celery are sauteed together, then simmered with vegetable stock and white wine. Enjoy with crusty bread.
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled and thinly sliced
1 stick celery, thinly sliced
1/2 teaspoon dried tarragon
500ml vegetable stock
125m dry white wine
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Method Prep:10min › Cook:25min › Ready in:35min
Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery and tarragon; continue cooking another 5 minutes or until carrots are tender.
Stir in vegetable stock and wine; bring to the boil. Reduce to a simmer and continue cooking 15 minutes longer. Serve hot.
The first time I did this recipe I followed the recipe and it was great. The next time I reduced the calories by not sautéing the vegetables so did not need the oil and not using the wine. I did add ground black pepper and Black onion seeds. Adding sour cream or crème fraiche when serving gives it another dimension. - 17 Jul 2013