Leek & Tarragon Soup

1 Tbs. olive oil
4 medium leeks (white and pale green parts), rinsed well and sliced
3 cloves garlic, minced
2 Tbs. whole wheat flour
1/2 cup tomato juice
4 cups vegetable stock or canned broth
1/2 cup diced tomatoes
1 tsp. honey or rice syrup
1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish)
Salt and freshly ground black pepper to taste

1. In large pot, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are soft, about 5 minutes. Add flour and cook, stirring constantly over low heat 2 to 3 minutes.
2. Slowly stir in tomato juice, stock and tomatoes. Cook until mixture thickens, about 5 minutes. Add honey or rice syrup and tarragon. Cover and cook 10 minutes. Season with salt and pepper. Ladle into serving bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user 1888MICHELLE.