13 Aug Carrot Top and Rice Soup Recipe

A few years ago I came across this recipe when I received carrots with tops still attached in my CSA box. I knew everything that came in that box was edible, and sometimes we just needed to be creative in how we prepared it. I did some research and found this recipe that has become a staple in our kitchen. Now, as a midwife, I feel like I am always talking with moms about getting more greens in their diet. This is a really tasty and easy to get in some good greens, and it reduces waste in your kitchen. Don’t throw out those beautiful carrot tops!

• 3 Tablespoons olive oil
• 1 medium onion, minced
• 2 medium carrots, diced
• 1 stalk celery, diced
• 3 cloves of garlic, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 6 cups vegetable or chicken broth
• ½ cup short grain rice
• 1 ½ cup chopped carrot tops (slide the greens off of the small stems with your fingers, discard the stems)
• 4 Tablespoons freshly grated parmesan
• Roughly chopped tomatoes (optional)

Heat oil in soup pot; sauté onions, carrots, celery and garlic for 5 minutes, until translucent. Add salt, pepper, and broth, bring to a boil.

Add rice, cook 15 minutes until rice is almost tender.  Add tops and cook for 5 minutes more, mixing well. Place chopped tomatoes into bowls. Pour soup over tomatoes, and top with cheese.

Side note: As you can see, this soup isn’t especially high in protein. Make sure it is either complimenting a protein rich meal, or add chicken to make it a chicken and rice soup. It has a Tuscan sort of flavor, and has always been a hit at our house, for family and guests! Enjoy!