Vegan Carrot-Top Vegetable Soup
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Ingredients40 m servings 162 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- Adjust the liquid should you prefer a clearer soup or leave as is for a more dense soup.
Per Serving: 162 calories; 8 g fat; 20.4 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 849 mg sodium. Full nutrition