Health benefits of this delicious Cauliflower Leek Soup with tarragon plant are in front of your eyes. Just knowing the ingredients that make this amazingly easy meal available to all of us make me happy.
Check it out! Cauliflower, leeks, tarragon, sweep potatoes are the main orchestrators of your next meal to remember and crave for.
Many of you probably have had a cauliflower soup or a creamy leek soup cooked as single ingredient in the recipe. But the magic happens when you combine these two interesting vegetables into one recipe.
Tarragon is exceptionally yummy with many chicken recipes. Try a Chicken Pesto Pasta with Sun-Dried Tomatoes.
What you get is the aroma that is a result of naturally occurring plant chemicals. The taste of cauliflower and leek is even more interesting when you add a sweet potato, just a small one. The name of the game will be changed forever!
Tarragon Benefits to Boost A Cauliflower Leek Soup
Adding different herbs to our meals is essential not only for the sake of taste. In small amounts, these herbs contain powerful benefits for our physical bodies.
Tarragon taste is very distinctively aromatic and pungent. When we add this herb to the recipes, the entire recipe is lifted up to a new level. It happens to the chemical compound occurring in tarragon – estragole. Just a few tarragon fronds go a long way.
The tarragon benefits are many, but most of them have not been studied or even discovered yet. Every plant has a myriad of compounds that make it perfect. That is why for thousands of years, people have been using plants and herbs to transfer the power in them into the power of a fountain of youth and health.
One thing that is unquestionable is that adding a wide variety of herbs like tarragon into our daily lifestyle supports our systems. Our health and well-being with each day becomes more robust and powerful. It’s not just about this particular recipe for a cauliflower leek soup, it is for an overall approach to making our foods.
- Tarragon is associated with a better sleep and sleeping patterns.
- Consuming tarragon fresh herbs and tea may relieve pain associated with osteoarthritis.
- It may help with insulin sensitivity and thus contribute to a better blood sugar regulation.
Vitamins And Minerals in Tarragon
Just to give you an idea how rich n vitamins and minerals a tarragon herb is, take a quick look at this data.
Vitamins in tarragon include vitamin A (4 percent of your recommended daily intake), vitamin C (4 percent), vitamin b6 (6 percent), and folate (3 percent).
Minerals in tarragon include calcium (54 mg), iron (1.5 mg), magnesium (16.5 mg), phosphorus (14.9 mg), potassium (143 mg). Small amounts of sodium, zinc, manganese, and selenium are present in it as well.
Fresh Tarragon Substitute
A healthy cauliflower soup or any other entree and even dessert could only benefit by adding fresh herbal infusions. What if you do not have fresh tarragon to enhance the benefits of your creamy Cauliflower Leek soup? No worries, there are a few things you can do to get closer to mimic the desired taste. Here are a few tarragon substitutes to use during cooking:
Anise seeds (1 teaspoon when substituting)
Fennel seeds (1 teaspoon when substituting)
Tarragon is great to be added to fish recipes as well. Try this Simple Salmon with Spinach Feta Stuffing.
Dried Tarragon Substitute
It is great if your kitchen pantry is bursting with dried herbs and mixes for your recipes. If you don’t have a fresh herb for an upcoming recipe, use its dried version.
You can easily use these dried herbs to substitute fresh tarragon in this soup recipe:
Fennel seeds (1 teaspoon when substituting)
Anise Seeds (1 teaspoon when substituting)
Enjoy Cauliflower Soup, only Better
With tarragon recipes, you can truly enhance your living by celebrating a wide variety of tastes. Be it a creamy cauliflower or leek soup or a freshly made salad, tarragon plant along with other herbs has a potential to open up a new world of flavors to each of us.
Healthy Creamy Cauliflower Leek Soup with Tarragon
This simple Cauliflower Leek soup is rich in cancer-fighting compounds from cauliflower and leeks, and white sweet potatoes add lots of fiber. If you can't find them, substitute any white potato. This soup has a smooth, velvety texture with little fat and no dairy. For a richer soup, add Greek yogurt or creme fraiche while you’re pureeing the soup.
- 1 small leek thinly sliced (white and some pale green)
- 1 Tbsp olive oil
- 1/4 cup olive oil keep this portion of oil separated from the above portion
- 1 head cauliflower cored and chopped, about 3 cups
- 1 sweet potato peeled and chopped
- 4 cups chicken or vegetable broth
- 2 Tbsp fresh tarragon chopped
- 2 Tbsp fresh basil leaves chopped
- Salt and pepper to taste
Heat 1 tablespoon of the olive oil in a large pot. Add leek and cook for 2 to 3 minutes until just softened, being careful not to brown.
Add cauliflower, potatoes and broth. Bring to a boil, reduce heat and simmer, covered, until cauliflower and potatoes are tender, 12 to 15 minutes.
While soup is cooking, combine tarragon, basil and remaining 1/4 cup oil in a blender and puree until smooth.
Add soup to a food processor and puree till smooth and creamy.
Season to taste with salt and white pepper.
Divide soup between individual bowls and drizzle with tarragon oil. Serve immediately.