Carrot-top Soup

Carrot-Top Soup Recipe with Black-Eyed Peas and Mustard Greens

Preparation time: 15 minutes | Cooking time: 1 hour and 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

Carrot-top soup is a delicious and nutritious dish that utilizes the often overlooked green tops of carrots. This recipe is a great way to reduce food waste and make use of every part of the vegetable. The soup is hearty, flavorful, and perfect for a cozy meal on a chilly day.

History

Carrot-top soup has been a traditional dish in many cultures for centuries. It originated as a way to make use of all parts of the carrot plant, including the nutritious greens. The soup has evolved over time with different variations and ingredients added to suit individual tastes.

Ingredients

1 cup black-eyed peas, soaked overnight
0.5 cup dried split peas
0.5 cup pearl barley
3 qt (2.84 liter) water
1 tbsp cold-pressed olive oil (or use your favorite fat free liquid)
0.5 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 cup green beans, broken into sections
1 large potato, unpeeled, diced
0.5 bay leaf
0.25 tsp thyme
0.25 tsp tarragon
0.25 tsp savory
1 tsp salt
1 dash pepper

How to prepare

In a large pot, combine the black-eyed peas, split peas, pearl barley, and water. Simmer until the beans are tender, approximately 45 minutes.
In a skillet, heat the olive oil (or other liquid). Add the onions and sauté, covered, for 10 minutes or until the onions begin to brown.
Turn off the heat under the onions and pour about 0.5 cup of the bean cooking water into the skillet. Mix well.
Once the beans are cooked, add the onions and all the other ingredients to the pot. Cook for another 30 minutes, or until the vegetables are tender.
Serve the soup in large bowls and accompany with generous servings of fresh whole wheat or black bread.

Variations

Add diced tomatoes or bell peppers for a pop of color and flavor.
Stir in cooked chicken or tofu for added protein.
Use different herbs and spices such as cumin, coriander, or paprika for a unique twist.

Cooking Tips & Tricks

Be sure to thoroughly wash the carrot tops before using them in the soup to remove any dirt or debris.

- Adjust the seasonings to taste, adding more salt, pepper, or herbs as desired.

- For a creamier texture, blend a portion of the soup with an immersion blender before serving.

- Garnish with a dollop of yogurt or a sprinkle of fresh herbs for added flavor.

Serving Suggestions

Serve carrot-top soup with a side of crusty bread or a fresh salad for a complete meal. Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor.

Cooking Techniques

Simmer the soup slowly to allow the flavors to meld together and develop a rich, savory taste. Stir occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Feel free to swap out any vegetables or legumes in this recipe based on personal preferences or what you have on hand. Experiment with different combinations to create your own unique version of carrot-top soup.

Make Ahead Tips

Carrot-top soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Presentation Ideas

Serve carrot-top soup in colorful bowls and garnish with a swirl of yogurt or a sprinkle of fresh herbs. Add a slice of lemon or a drizzle of olive oil for a finishing touch.

Pairing Recommendations

Pair carrot-top soup with a crisp white wine or a light-bodied red for a well-rounded meal. A side of garlic bread or a cheese platter would also complement the flavors of the soup.

Storage and Reheating Instructions

Store leftover carrot-top soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of carrot-top soup contains approximately 200 calories, making it a satisfying and nourishing meal option.

Carbohydrates

Carrot-top soup is a good source of carbohydrates, providing energy for the body. The black-eyed peas, split peas, and pearl barley in this recipe contribute to the carbohydrate content of the soup.

Fats

This soup is low in fat, making it a healthy option for those watching their fat intake. The only fat in this recipe comes from the small amount of olive oil used for sautéing the onions.

Proteins

Carrot-top soup is a good source of plant-based proteins from the black-eyed peas, split peas, and pearl barley. These ingredients provide essential amino acids for muscle repair and growth.

Vitamins and minerals

This soup is packed with vitamins and minerals from the variety of vegetables used. Carrots are rich in vitamin A, while green beans provide vitamin C. The leafy greens add a dose of vitamin K and folate to the dish.

Alergens

This recipe is free from common allergens such as dairy, nuts, and gluten. However, individuals with legume allergies should avoid this soup due to the black-eyed peas and split peas.

Summary

Carrot-top soup is a nutrient-dense dish that provides a good balance of carbohydrates, proteins, vitamins, and minerals. It is a healthy and delicious option for a comforting meal.

Summary

Carrot-top soup is a delicious and nutritious dish that makes use of the entire carrot plant. Packed with vegetables, legumes, and grains, this soup is a hearty and satisfying meal option. Enjoy a bowl of carrot-top soup for a comforting and flavorful dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a chilly autumn day, and I was visiting my dear friend Margaret in her cozy little cottage in the countryside. As soon as I walked through the door, I was greeted by the rich aroma of simmering vegetables and spices. Margaret was bustling around the kitchen, her long gray hair pulled back in a messy bun, a twinkle in her eye as she stirred a pot on the stove.

"What are you making, Margaret?" I asked, peering over her shoulder to get a better look at the contents of the pot.

"Carrot-top soup," she replied with a smile. "It's a family recipe that has been passed down for generations. Would you like to help me make it?"

I eagerly nodded my head, eager to learn the secrets behind this mysterious soup. Margaret handed me a knife and a cutting board, instructing me to chop the carrots while she prepared the rest of the ingredients. As we worked together in the warm, fragrant kitchen, she began to tell me the story behind the recipe.

"It all started with my great-grandmother," Margaret explained, her eyes sparkling with nostalgia. "She was a resourceful woman who believed in using every part of the vegetable. One day, she was making a carrot salad and decided to save the leafy green tops instead of throwing them away. She combined them with some other vegetables and spices, and the result was this delicious soup."

As Margaret shared the story, I couldn't help but feel a sense of awe at the ingenuity and creativity of the women who had come before us. They had managed to create something beautiful and nourishing out of simple, humble ingredients. I knew that I had to learn how to make this soup for myself.

After a few hours of chopping, simmering, and stirring, the soup was finally ready. Margaret ladled it into bowls and sprinkled a handful of fresh herbs on top. We sat down at her rustic wooden table, the steam rising from our bowls, and took our first spoonfuls of the fragrant, savory soup.

As I tasted the rich, earthy flavors of the carrot-top soup, I felt a wave of warmth and contentment wash over me. It was like being wrapped in a cozy blanket on a cold winter's day. I could taste the history and tradition in every spoonful, and I knew that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I have made carrot-top soup many times, each batch a little different from the last. I have added my own twists and variations, experimenting with different herbs and spices to make it my own. But no matter how I adapt the recipe, the essence of it remains the same – a celebration of resourcefulness, creativity, and the simple joys of home cooking.

I have shared the recipe with friends and family, passing it down to the next generation just as Margaret did with me. And each time I make it, I remember that chilly autumn day in Margaret's kitchen, surrounded by the warmth and love of good food and good company.

So if you ever find yourself with a surplus of carrot tops and a craving for something nourishing and comforting, give this recipe a try. I guarantee it will warm your soul and fill your belly with joy. And who knows, maybe one day you'll pass it down to someone you love, sharing the story and the tradition with a new generation. After all, that's what cooking is all about – bringing people together, preserving memories, and creating something beautiful out of the simplest of ingredients.