Vegetable Soup Recipe · Vegan Carrot-Top Vegetable Soup

A great soup during the harvest season. My daughter devoured this soup!

Recipe by:
Calories:162.2
Vegan Carrot-Top Vegetable Soup
Prep:25m
Cook:15m
Ready in:40m
Serving:4 servings

Ingredients

  • 2 tablespoons coconut oil
  • 2 cups chopped carrots
  • 3 stalks celery with leaves, chopped
  • 1 white onion, sliced
  • 3 cloves garlic, minced
  • 3 whole star anise pods
  • 6 ⅓ cups vegetable broth
  • ½ cup stemmed and chopped carrot tops
  • ¼ cup chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • 1 pinch salt and ground black pepper to taste

Cooking Directions

  1. Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
  2. Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.
You can add chicken, turkey, beans, rice or serve topped with grated cheese. If adding rice, add the rice once the broth has come a boil and add the greens when the rice is almost cooked through; Adjust the liquid should you prefer a clearer soup or leave as is for a more dense soup.

Nutrition Facts

  • calories162.2
  • carbohydrateContent20.4 g
  • fatContent8 g
  • fiberContent4.9 g
  • proteinContent3.3 g
  • saturatedFatContent5.9 g
  • sodiumContent848.6 mg
  • sugarContent10.2 g
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