Carrot Greens Soup

Tips:
Choose young carrots with fresh, dark green leaf tops for this soup. Carrot greens are a rarely used ingredient, which somewhat have a strong, rich, unique flavour. This is a great recipe to include more chlorophyll rich foods in your diet, while reducing food wastage.
You can also juice whole carrots with their greens, which balances the sugar content of the carrots.Cook chickpeas, lentils and beans in larger batches and freeze 2 cup portions of cooked chickpeas, lentils / beans for convenient future use.
Or simply make multiple meals including chickpeas like soups, hummus dips or rice dishes and stews within 2 days with the extra chickpeas.
Keep extra chickpeas in the fridge for up to two days or several weeks in your freezer in portion size containers.

Carrot Greens Soup

Adjust desired Servings and Print Recipe

If you like your greens and you like your carrots, you got to try this delicious Carrot Greens Soup.
With fresh carrots and young green tops currently in season in many places, this soup offers a great way to make use of all edible parts of the carrot while increasing your intake of fibre, an array of vitamins, minerals and chlorophyll.

• CourseMain Dish, Soups
• CuisineCleansing, Healthy Comfort, Transitional

Servings	Prep Time
4 people	20 minutes

Cook Time	Passive Time
1 hour	24 hours

Servings Prep Time 4 people 20 minutes

Cook Time Passive Time 1 hour 24 hours

Carrot Greens Soup Adjust desired Servings and Print Recipe If you like your greens and you like your carrots, you got to try this delicious Carrot Greens Soup. With fresh carrots and young green tops currently in season in many places, this soup offers a great way to make use of all edible parts of the carrot while increasing your intake of fibre, an array of vitamins, minerals and chlorophyll. CourseMain Dish, Soups CuisineCleansing, Healthy Comfort, Transitional Servings Prep Time 4 people 20 minutes Cook Time Passive Time 1 hour 24 hours Servings Prep Time 4 people 20 minutes Cook Time Passive Time 1 hour 24 hours

Ingredients

Chickpeas

• 2 cups Cooked Chickpeas cook from dry or use 1 tin / jar
• Water for soaking and boiling

Carrot Greens Soup

• 1 lb Carrots with carrot greens
• 1 cup Carrot Greens fresh, chopped
• 1 small Zucchini
• 4 small Green Onions
• 1 Tsp Turmeric ground powder
• 0.5 Tsp Sea Salt
• 1 dash Black Pepper freshly ground
• 3 cups Water filtered or purified

Servings: people

Instructions

Cooked Chickpeas

1. Follow the below instructions to cook dried chickpeas from scratch.
   Tip: Cook dry chickpeas in batches for other uses and freezing.
   Alternatively, to save time, you can use cooked chickpeas from a tin / jar or the freezer. Simply drain tinned / jarred chickpeas or defrost or cook to defrost from frozen.
2. Wash and rinse 1 cup of dried chickpeas. Allow the chickpeas to soak for a minimum of 12 hours (ideally 24 hours) in at least 3 cups of filtered water in a large enough pot to allow swelling. They will expand substantially.
   Use multiples of quantities for large batches.
3. Rinse the chickpeas thoroughly after soaking and prior cooking.
4. Put soaked chickpeas In a large saucepan / pot and generously cover with fresh water.
   Add one dash of salt.
   Bring chickpeas to boil (covered till boil approaches).
   Take care to take the lid off and reduce heat immediately as soon as the boiling point is approaching.
5. Remove any foam / froth that builds up on the surface, using a slotted or draining spoon. Do this several times over the first 5 minutes to remove the majority of the foam.
   Reduce heat and simmer for about 40-60 minutes.
   Chickpeas should be fully covered with water, add more water if needed. The longer the chickpeas were soaked prior cooking, the shorter the cooking time.
6. Check chickpeas regularly, by breaking them into half and checking if the inside is fully cooked (glossy looking).

Carrot Greens Soup

1. Wash all fresh produce.
2. Slice carrots, zucchini and onions into small wheels. Chop carrot greens medium fine, discard any thicker or discolored parts.
3. Using a medium size pot, add water, cooked chickpeas, carrots, zucchini, turmeric, salt and pepper. Cover, bring to simmer.
4. Maintain low simmer for around 5 minutes, adding green onion and carrot tops just before turning off the heat. Keep covered on stove for several more minutes before serving.

   
5. Serve and enjoy.

   

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