Vegan carrot-top vegetable soup

    40 min

    Turn fresh produce from the farmers market into this vegan vegetable soup with the bright flavours of basil, tarragon and carrot tops.

    1 person made this

    Serves: 4 

    • 2 tablespoons coconut oil
    • 250g chopped carrots
    • 3 celery stalks with leaves, chopped
    • 1 onion, sliced
    • 3 cloves garlic, minced
    • 3 whole star anise pods
    • 1.5L vegetable stock
    • 65g stemmed and chopped carrot tops
    • 10g chopped fresh basil
    • 1 tablespoon chopped fresh tarragon
    • (optional) salt and ground black pepper to taste (optional)

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic and star anise; cook and stir until onion has softened, 5 to 7 minutes. Pour in vegetable stock; bring to the boil.
    2. Stir carrot tops, fresh 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 could add beans or rice if you need a more filling soup. For non-vegan options, add leftover diced chicken or turkey.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)