How to Prepare Yummy Carrot top soup - vegan

Carrot top soup - vegan. Explore Vegan Soups Made with Real, Nutritious Ingredients You Know and Love. Footnotes Cook's Notes: 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.

This carrot soup will thicken as it cools, so if eating this vegan carrot soup cold, you may want to add a bit extra liquid before serving. Use Caution When Blending Hot Ingredients Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. Wash carrot tops and cut off springs. You can have Carrot top soup - vegan using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Carrot top soup - vegan

1. Prepare 1 tbsp of olive oil.
2. It's 2 cloves of garlic, peeled and crushed.
3. You need 1 of onion, peeled and finely chopped.
4. It's 1 of leek, chopped.
5. You need 2 sticks of celery, chopped.
6. You need 3 of carrots, chopped.
7. You need 1 of yellow potato, chopped quite small.
8. You need 750 ml of veggie/ vegan stock.
9. Prepare 1 of bay leaf.
10. It's of Seasoning.
11. Prepare Handful of carrot tops, finely chopped.
12. It's Half of a handful of parsley, finely chopped.

Peel and cut onions and potatoes, prepare broth. The longest is to wash carrot tops and cut off springs. Only keep nice and fresh leaves. Feel free to remove those that are a bit wilted or turning yellow.

Carrot top soup - vegan step by step

1. Heat the oil on a medium heat in a pan. Add the garlic and onions and sauté til soft..
2. Add the celery and leek. Sauté for another 10 mins..
3. Add the carrots and potato. Sauté for 5-10 mins..
4. Add the stock + bayleaf. Bring to the boil and simmer for about 30 mins..
5. Season. Then add the carrot toos and parsley. Stir through. Turn the heat off, cover and let sit for 2 mins..
6. Enjoy 😋.

It is not necessary to chop carrot tops. The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette. We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I'm sure there was more, but I can't remember, probably because the feast also included copious. From carrot-top pesto to carrot-greens soup, the possibilities are vast and varied, and come with a nutritional bonus: They're packed with potassium, chlorophyll, and other nutrients with health-supporting benefits.

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