French Vegetable Soup with Tarragon and Potato Gnocchi

, from Issue #38. September, 2015
Photography by Manja Wachsmuth.
French Vegetable Soup with Tarragon and Potato Gnocchi

You'll definitely be on the right track to getting your 5 plus a day with this warm and delicious french vegetable soup. The perfect flavour combination of potato gnocchi and vegetables which will have you craving this soup all day.

Serves: 4–6


3 tablespoons olive oil
1 leek, thinly sliced
1 red onion, thinly sliced
1 carrot, peeled and diced
2 cloves garlic, thinly sliced
½ teaspoon dried tarragon
150 grams round green beans, sliced 2 cm long
6 cups good quality chicken or vegetable stock
2 medium zucchini, diced
2 medium vine tomatoes, peeled and diced
sea salt and freshly ground pepper

To serve
400 grams bought potato gnocchi


Soup: Heat the olive oil in a large saucepan and gently cook the leek, onion, carrot, garlic and tarragon with a good pinch of salt until the vegetables are tender. Add the beans and stock and simmer for 10 minutes.

Add the zucchini and simmer for 2 minutes then stir in the tomato. Season.

Cook the potato gnocchi according to the instructions on the packet. Drain well and add to the soup.

To serve: Ladle into shallow soup bowls and serve immediately. 

Cook’s Tip: 
To peel the tomatoes:  make a small cross in the base with a sharp knife and place them in a heatproof bowl. Cover with boiling water and leave for 2 minutes. Drain, refresh under cold water and peel.

Potato gnocchi can be found at supermarkets either in the chiller or with the dried pasta or Italian foods.