Carrot Top Soup
This carrot green soup is a great no-waste recipe to make with carrot greens! Tasty,plant-based, gluten free, ready in 30 minutes. Great to enjoy with a thick slice of sourdough bread or crispy flax crackers.
Servings: 4
Calories: 177kcal
Cost: $1
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup sweet onion chopped
- 3 cloves garlic minced
- 1 cup celery chopped
- 1 small zucchini diced
- 1 teaspoon Herbes de Provence
- 1 14 ounce can chickpeas drained
- 4 cups carrot greens washed and roughly chopped
- 6 cups Vegetable Stock
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup half and half or light cream, use coconut milk for a vegan version
Instructions
- In a soup pot, heat the olive oil over low heat and add in the onion and garlic. Stir and saute for 6 to 7 minutes until the vegetables have begun to soften.
- Add the remaining ingredients (except the half and half) to the soup pot and bring to a boil, then reduce heat to a simmer. Allow the soup to simmer for 30 minutes until the vegetables and carrot greens are tender.
- Remove soup from heat and stir in the half and half.
- With an immersion blender (or by transferring small batches of soup to a large blender) blend the soup on high until it becomes a thick velvety consistency.
- Taste and add additional salt and pepper if desired. Serve with croutons, crackers, or homemade sourdough bread.
Nutrition
Calories: 177kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 335mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 291IU | Vitamin C: 58mg | Calcium: 271mg | Iron: 6mg