Carrot tops soup

I'm never one to throw away good food and that includes luscious green beetroot and carrot tops.

Normally with beetroot tops I'll just chop up and fry in some olive oil and chopped garlic, but carrot tops are a lot more bitter so have to be treated slightly differently. If you like bitter then by all means fry them up and serve alongside some grilled fish or chicken.

However I came across this great recipe for soup on the Internet which I adapted:


  • 2 tablespoons of olive oil
  • 1 medium onion sliced
  • 3 garlic cloves sliced
  • 1 star anise
  • 2 potatoes
  • 1 carrot
  • a handful of pearl barley
  • the tops of a bunch of carrots finely chopped
  • 2 pints of chicken/vegetable stock

Heat the oil gently then add the onion and garlic, fry until soft and translucent then add the potatoes, carrot, barley and carrot tops. Mix well ensuring each grain and vegetable is covered in the garlic oil. Then pour in your stock and star anise. I left it bubbly away for about 30 minutes or until the pearl barley is cooked and the potatoes are melting away in the mixture.

What you get is a delicately flavoured soup that is ultra good for you, full of protein, minerals and vitamins. Carrot tops contain cleansing properties and are full of chlorophyll, known to combat tumours. I found the website below really useful source of information from which I also got the recipe. So remember in future don't throw away those carrot tops, use them up and cleanse your body whilst you're at it.