Vegetable soup with tarragon
Vegetable Soup with Tarragon
I’ve made this soup many times when I wanted something light and filling without meat. It's one of the quickest vegetable soup options, especially if you already have tarragon in a jar. It turns out flavorful, with a pleasant taste of herbs, and it's perfect for fasting days as well. The last time I made it was on an ordinary afternoon when I had some leftover vegetables in the fridge that I didn’t want to waste.
Quick Info
Total time: approximately 50-60 minutes
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes
Servings: 6-8
Difficulty: easy
Recipe type: vegetable soup, suitable for fasting or regular days
Ingredients
3 carrots
1 parsley root
1 parsnip
1 small celery
1 large onion
1/2 red bell pepper
1/2 green bell pepper
100 g green beans
100 g peas
3 potatoes
200 g chopped tomatoes (fresh or canned)
2 tablespoons tarragon in vinegar
1 bunch dill
50 ml oil
1 teaspoon vegetable seasoning (or to taste)
salt
pepper
Instructions
1. Peel and chop the onion, carrots, parsley root, parsnip, and celery. I usually chop them one after the other to avoid forgetting any.
2. In a large pot, heat the oil and add the chopped vegetables to sauté. Let them soften for about 2-3 minutes, stirring occasionally.
3. Add water (approximately 2.5-3 liters, or enough to cover the vegetables comfortably). Add the diced red and green bell peppers. Sprinkle in a teaspoon of vegetable seasoning and let everything simmer for 15-20 minutes, covered.
4. When the root vegetables are nearly cooked, add the broken green beans, peas, and diced potatoes. Add more water if needed.
5. Cook for another 15-20 minutes until the potatoes and other vegetables are tender but not mushy.
6. Add the chopped tomatoes and let the soup simmer for another 5 minutes.
7. Season with salt and pepper.
8. Finally, add the chopped dill and tarragon (I use two tablespoons along with a bit of vinegar from the jar), stir, and bring to a quick boil.
9. Turn off the heat and let the soup sit for 10 minutes before serving.
If you prefer a tangier soup, you can add vinegar to taste at the end. If you have fresh tarragon, you can use chopped leaves instead of the one in vinegar, but the flavor will be milder and less tangy.
Why I Make This Recipe Often
It’s a flexible recipe, perfect every time I have vegetables in the fridge that need to be used up. It’s quick to make, doesn’t require meat or hard-to-find ingredients. It’s suitable for fasting days, but it’s just as good with sour cream if you’re not fasting. Plus, I can easily adapt it based on what I have on hand.
Tips and Variations
Tips
- Don’t cut the vegetables too small, so they don’t break apart while cooking.
- If you’re using vegetable seasoning, don’t salt the soup at the beginning, as the seasoning is already salty.
- The tarragon in vinegar adds a tangy flavor; add it at the end to preserve its aroma.
- If you use fresh tarragon, the taste will be different, milder.
Substitutions
- You can use parsley instead of dill if you don’t have dill.
- If you don’t have fresh green beans or peas, frozen ones work too.
- The proportions of the root vegetables (parsley, parsnip, celery) can vary; it’s fine if one is missing.
Variations
- You can add or remove vegetables based on the season and what you have at home.
- If you don’t have tarragon in vinegar, you can add a bit of plain vinegar at the end.
- Sometimes I add a handful of rice, but it’s not mandatory.
Serving Ideas
- If it’s not a fasting day, it goes well with sour cream and chili peppers.
- It can also be served plain, with fresh bread or croutons.
Frequently Asked Questions
1. Can I use only fresh tarragon?
Yes, you can use chopped fresh tarragon, but the final taste will be less tangy. If you want to keep the tanginess, add a bit of vinegar at the end.
2. What type of tomatoes should I use?
Both fresh tomatoes (in season) and canned ones work. The important thing is to chop them finely.
3. How much water should I add to the soup?
About 2.5-3 liters for the amount of vegetables in the recipe, but you can adjust based on how thick you want the soup.
4. Can it be made without vegetable seasoning?
Yes, you can skip the vegetable seasoning and just salt to taste, possibly with a bit of homemade vegetable concentrate.
5. Can I freeze the soup?
Vegetable soup doesn’t freeze well because the vegetables change texture when thawed. It’s better to store it in the fridge and consume it within a few days.
Nutritional Values
Estimate per serving (out of 8): approximately 100-120 kcal, 3-4 g protein, 4-5 g fat, 16-18 g carbohydrates. These values are approximate and can vary based on the exact amount of oil and vegetables used. The soup is low in calories, without fatty ingredients or meat.
Storage and Reheating
Vegetable soup can be stored in the fridge in a covered container for up to 3 days. It reheats easily on the stove over low heat. If needed, add a bit of water, as it may thicken after sitting. I do not recommend freezing, as the vegetables become soft and lose their pleasant texture.
Ingredients: 3 carrots, 1 parsley root, 1 parsnip root, 1 small celery, 1 large onion, 1/2 red bell pepper, 1/2 green bell pepper, 100g green beans, 100g peas, 3 potatoes, 200g chopped tomatoes, 2 tablespoons tarragon in vinegar, 1 bunch dill, 50ml oil, vegeta, salt, pepper
