4 leeks, cut in half lengthwise, then sliced in half moons and rinsed well
1 carrot, shredded
1 tablespoon extra virgin olive oil
1 teaspoon garlic granules or powder
2 tablespoons whole wheat flour
4 cups water
1 vegetable bouillon cube
1 14.5 ounce can diced tomatoes
1/2 teaspoon tarragon leaf
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
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 water and bring to a boil. Add bouillon cube and reduce heat. When dissolved add remaining ingredients. Simmer for about 5 minutes. Adjust seasonings.
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