Carrot and Celery Soup
Tuesday, 27 September 2016
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion minced
- 1 small carrot peeled and thinly sliced
- 1 celery rib thinly sliced
- 1/2 tsp dried tarragon
- 2 cups vegetable broth
- 1/2 cup dry white wine
Ingredients
| |
Instructions
- 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.
Recipe Notes
235 Calories
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