An excellent soup for the autumn. This soup was eaten by my daughter!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons coconut oil
- 2 cups chopped carrots
- 3 stalks celery with leaves, chopped
- 1 white onion, sliced
- 3 cloves garlic, minced
- 3 whole star anise pods
- 6 ⅓ cups vegetable broth
- ½ cup stemmed and chopped carrot tops
- ¼ cup chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1 pinch salt and ground black pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
- Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.
- You can add chicken, turkey, beans, rice or serve topped with grated cheese. If adding rice, add the rice once the broth has come a boil and add the greens when the rice is almost cooked through.
- Adjust the liquid should you prefer a clearer soup or leave as is for a more dense soup.