Ingredients

4 leeks, cut in half lengthwise, then sliced in half moons

1 carrot, shredded

1 tbsp extra virgin olive oil

1 tsp garlic granules

2 tbsp whole wheat flour

4 vegetable stock

1 14.5 oz can diced tomatoes

1/2 tsp tarragon leaf

1/4 tsp fresh ground black pepper

1/4 tsp salt

Preparation

In a medium pot, saute leeks and carrots in olive oil until tender, about 5 minutes. Add garlic and cook briefly, about 30 seconds, stirring. Add flour and cook about 30 seconds, stirring constantly. Add stock and bring to a boil. Reduce heat and add remaining ingredients. Simmer for about 5 minutes. Adjust seasonings to taste.