CARROT AND WHITE BEAN SOUP

A bowl filled with all this goodness will supply your body with some of the fibre you need to maintain a healthy gut.

PREP TIME: 10 MINS

COOK TIME: 25 MINS

SERVES 4 (AS A OCCASIONAL LIGHT MEAL)
FROM: Diabetic Living Magazine

CALORIES Kcal (kJ)	PROTEIN	FAT	SAT. FAT.	CARBS	FIBRE	SODIUM
263 (1100 kJ)	12 g	6 g	1 g	29 g	19 g	668 mg

INGREDIENTS

1 Tbsp olive oil

2 large leeks, halved lengthways,

washed, finely sliced

700g carrots, chopped

1.25L (5 cups) water

250ml (1 cup) Massel

Salt-Reduced Vegetable Stock

4 cloves garlic, crushed

2 x 400g cans cannellini

beans, undrained

1 bunch tarragon or 1/2 bunch

thyme, leaves finely chopped

METHOD

1 Heat the oil in a large saucepan over medium heat. Add the leeks and carrots. Cook, stirring occasionally, for 5-7 minutes or until the leeks start to soften.

2 Add the water, stock, garlic, beans and liquid, and three-quarters of the tarragon. Cover and bring to a simmer. Reduce heat to low and cook, covered, for 15 minutes or until the vegetables are tender.

3 Stir in the remaining tarragon and serve.