Stop throwing away carrot tops. And simply prepare a soup with them, it's delicious, healthy and zero waste. Wash carrot tops and cut off springs. Peel and cut onions and potatoes, prepare broth. Cook and mix.
1large bunchcarrottops or 2 if they are small. Organic
2onions
400grpotatoor zucchini
1literbrothvegetable broth or use “bouillon cube”
2tablespoonsolive oil
salt
pepperfreshly ground
Topping
creamand/or olive oil
Instructions
Start by preparing all ingredients.
The longest is to wash carrot tops and cut off springs. Only keep nice and fresh leaves. Feel free to remove those that are a bit wilted or turning yellow. It is not necessary to chop carrot tops. Peel and slice onion. Peel and cut into pieces the potatoes. Finally prepare the broth.
Cook the soup
Heat olive oil at medium heat in a saucepan. Throw in onions, salt and sauté until onions are translucent. T
Then add potatoes. Cook for about 5 minutes, stirring from time to time.
Then add carrot tops. Stir for a few minutes. Once carrot tops have started to “melt” a bit, add broth. Add salt and pepper and let it simmer for about twenty minutes (or more if potatoes are big, stop cooking when you can easily insert a knife in).
Mix and serve
Mix with a stand mixer or blender.
When serving, drizzle on top olive oil and / or crème fraîche.