Carrot, white bean and tarragon soup
vegan soup using local in season produce.
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Cooking tools:
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Can opener
Ingredients
- 6 large carrots
- 400g tinned white beans
- 1 leek, chopped
- 3 garlic cloves, chopped
- 2 10cm sprigs of tarragon, just the leaves
- 750ml vegetable stock
- Salt
- pepper
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