Italian Herb Carrot Top Soup with Tenderstem Broccoli and Scallions.
Served with Dipping Garlic Butter Brioche Buns topped with Mozzarella & Cheddar.
This was absolutely delicious & Super Healthy
Ingredients:
- 2 cups carrot tops, washed and roughly chopped
- 1 bunch of Tenderstem Broccoli, chopped
- 4 scallions, chopped
- 1 onion, chopped
- 1 teaspoon mixed Italian herbs
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 2 tablespoons salted butter
- Olive oil for cooking
Instructions:
1. In a large pot, heat some olive oil and butter over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the chopped carrot tops, Tenderstem Broccoli, and scallions to the pot. Stir and cook for about 5 minutes until the vegetables start to soften.
3. Pour in the vegetable or chicken broth. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until all the vegetables are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth. Season with salt and pepper to taste.
5. Serve hot and garnish with some extra chopped scallions on top. And Lashings of Cheddar, Enjoy your delicious Carrot Top Soup with Tenderstem Broccoli and Scallions!
adjust the seasonings to taste
Happy Cooking Folks
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