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Ingredients
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2 tablespoons coconut oil
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2 cups chopped carrots
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3 stalks celery with leaves, chopped
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1 white onion, sliced
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3 cloves garlic, minced
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3 whole star anise pods
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6 ⅓ cups vegetable broth
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½ cup stemmed and chopped carrot tops
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¼ cup chopped fresh basil
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1 tablespoon chopped fresh tarragon
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1 pinch salt and ground black pepper to taste
Directions
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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.
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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.
Cook's Notes:
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.
Nutrition Facts (per serving)
162 | Calories |
8g | Fat |
20g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 162 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 6g | 30% |
Sodium 849mg | 37% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 5g | 18% |
Total Sugars 10g | |
Protein 3g | 7% |
Vitamin C 9mg | 10% |
Calcium 93mg | 7% |
Iron 1mg | 7% |
Potassium 411mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.