“A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.” - by BZARNETT
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- 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, and continue cooking another 5 minutes, or until carrots are tender.
- Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
Nutrition
Amount Per Serving (2 total)
- Calories
- 235 cal
- 12%
- Fat
- 14.2 g
- 22%
- Carbs
- 13.7 g
- 4%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic. I also added lemon zest, a bit of lemon juice, and turmeric. The turmeric makes the soup a brigh..." See moret color and adds a bit of flavour. This takes longer than the 35 minutes listed to cook. I let mine simmer for an hour and the veggies still weren't soft. I pureed a bit of it and ate it because I was starving, but I let it cook for another hour. It tasted much better. I will make this again, but I will give myself a lot longer to make it. I'm thinking that this would make a good slow-cooker soup."
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