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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (363g) Recipe makes 4 servings |
||
| Calories 151 | ||
| Calories from Fat 43 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 72mg | 3% | |
| Potassium 460mg | 13% | |
| Total Carbohydrate 24.5g | 8% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 4.6g | ||
| Protein 3.7g | 7% | |
Carrot Top & Quinoa Soup
By: kelly in TO
Dec 20, 2007
I had this amazing tomato red bean quinoa soup at this little cafe down the street from work named, Le Café Vert. I searched high and low for this recipe and unfortunately never found it. However, during my search, I found this.
SERVES 4
Ingredients
- 1 tablespoon light olive oil or canola oil
- 1/2 sweet onion, diced
- 4 cups water
- 4 medium carrots, peeled and cut into 1/4 inch rounds
- 1 cup carrot, tops washed and finely chopped
- 2 teaspoons beef bouillon granules
- 1/2 cup quinoa, rinsed
- sea salt
- fresh ground black pepper
Directions
1
In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
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- Course > Soups > Stocks
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: potnia theron
On Jun 18, 2009
This is an easy and versatile recipe. I made this a few times with vegan "not beef bouillon" and added about a teaspoon of dried basil and dried dill at the end. very good.
From: Ophirmom
On Jun 9, 2008
Even my 4 year old liked this soup, once she took a bite (any cooked greens always make her fear). The whole family enjoyed it, and it gave me something to do with my carrot tops!
From: Chef #458927
On Jan 15, 2008
this soup is not only great because it works so nice with the carrot tops, but also cause it truly reveals their complex and alluring taste! Not to mention that it is a great way to have your quinoa too!
From: ~Jen~
On Jan 4, 2008
Oh, I was so happy to discover this recipe since I've always wondered if people eat carrot tops or only bunnies. Here was my big chance to try them, and they were great - added flavor to the soup similar to parsley. You don't need to add much salt because of the bouillon(oops, I did which is why I mention it)! Both my husband and I give this five stars, and this is unusual since usually he only likes things that are at least 50% fat or sugar! Thanks for a great new favorite. Highly recommended!
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