Carrot Top Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 103.1
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 741.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.2 g
- Protein: 1.9 g
View full nutritional breakdown of Carrot Top Soup calories by ingredient
Introduction
Looking for a way to use those extra carrot tops from the garden or farmers market? This simple soup is a tasty way to use them. Looking for a way to use those extra carrot tops from the garden or farmers market? This simple soup is a tasty way to use them.Number of Servings: 4
Ingredients
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3 tablespoon Extra-virgin olive oil
1 medium Onion; minced
2 small Carrots; diced
1 Stalk celery; diced
3 Cloves garlic; minced
½ teaspoon Celery Salt (or to taste)
½ teaspoon Freshly ground black pepper (or to taste)
3 cup Vegetable broth
3 cups Water
½ cup Short grain rice
1 1/2 cups carrot tops chopped
4 tablespoon Fresh grated Parmigiano-Reggiano (optional)
Directions
1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth and water, and bring to a boil.
2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
SERVES 4
Number of Servings: 4
Recipe submitted by SparkPeople user GUNMETALGREY.
2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
SERVES 4
Number of Servings: 4
Recipe submitted by SparkPeople user GUNMETALGREY.
Member Ratings For This Recipe
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