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BF's beetroot spinach recipe made me think of one I make if I ever find bunched carrots with leaves that are still fresh. Use the carrots for something else.

 

You can make a soup with carrot tops, potatoes and stock. Peel the potatoes and cut them into smallish cubes. Chop the carrot leaves into about 1" lengths [I don't use the thicker end of the stems as they can go stringy if you liquidise them] and put the leaves and potatoes into a saucepan. If you can't blitz up the soup with a sitck blender, cut the carrot leaves smaller.

 

Add enough stock or water and a stock cube to cover the vegetables well and bring them to the boil. Once everything is cooked through it's ready to eat or blend to the texture that you like. Serve with crusty bread and butter.

 

There are all sorts of variations of this if you search online. There's a Tuscan version with white beans and others that use the carrots as well as the tops.

 

https://www.ricardocuisine.com/en/recipes/7500-carrot-greens-and-lentil-soup

 

https://bostonorganics.com/recipes/celery/tuscan-carrot-top-soup

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Illegitimi non carborundum

 

 

 

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