Highly nutritive, rich in protein, minerals and vitamins, carrot greens contain 6 times the vitamin C of the root and are a great source of potassium and calcium.
Author:Mary Leir
Prep Time:10
Cook Time:30
Total Time:40 minutes
Yield:4 Servings 1x
Ingredients
Scale
3 tablespoons olive oil
1 medium onion, peeled and cut into small dice (about 1 cup)
1 medium potato, diced
1 cup roasted cashews
3 cloves of garlic, smashed and peeled
1/2 tsp sea salt
1/2 tsp ground pepper
1 cup white wine
4 tablespoons nutritional yeast
3 – 4 cups homemade or low-sodium store bought vegetable stock
1 large bunch carrot greens (tops)
5 tablespoons vegan butter
2 tablespoons lemon juice
Fresh herbs (basil, dill, cilantro), chopped, for garnish
Instructions
Heat olive oil in a medium saucepan over medium heat. Add onion, potato, cashews, and garlic. Saute about 5 minutes. Season with salt and pepper.
Add white wine and nutritional yeast. Cook wine down for another 5 minutes.
Pour in stock, and bring to a low boil. Reduce to a simmer and cook for 10 minutes, stirring fairly often, to cook potatoes and thicken the liquid.
While cooking base, wash carrot greens well and strip leaves from tough stems (discard stems). Spin leaves or pat with a towel to remove excess liquid.
Add carrot greens to simmering broth potato mixture. Allow to cook down and simmer for 5 minutes.
Working in batches (do not fill more than halfway), transfer soup to a blender and puree until smooth.
Add vegan butter and lemon juice to blender and pulse to combine. Taste and adjust seasonings
Serve soup garnished with fresh herbs and a drizzle of olive oil.