A rich dairy-free stew, brimming with tomatoes, flavorful leeks, fresh tarragon, and a whisper of honey and red wine. Perfect for early spring days.

Leeks are rich in sulfur compounds, powerful anticarcinogens that also have antibacterial and antifungal properties. They also help lower cholesterol! This recipe also contains tomatoes, full of potent antioxidants that help ward off cancer, maintain immune function, and prevent macular degeneration.

INGREDIENTS
1 tablespoon olive oil
2 medium leeks, sliced with green tops
2 garlic cloves, minced
1 teaspoon sea salt
1 tablespoon whole-wheat flour
½ cup diced tomatoes
½ cup tomato juice
4 cups vegetable stock
1 tablespoon honey
1/3 cup finely chopped fresh tarragon
1/3 cup red wine

1. Heat oil in large soup pot. Saute leeks, garlic, and salt until garlic is golden.

2. Stir in flour and cook for 2 to 3 minutes longer, stirring constantly.

3. Slowly stir in tomatoes, tomato juice, and stock, and cook until mixture thickens. Add honey and tarragon, and simmer, covered, for 10 minutes.

4. Add red wine and serve immediately.

Serves 4 to 6