Squash Blossom and Carrot Top Soup

Squash blossoms are the delicate, edible flowers of squash plants. They have a short seasonality, typically blooming for just a few weeks in the spring. Carrot tops are the leafy greens at the top of carrots; they're a great source of vitamins and minerals. This soup combines the floral sweetness of squash blossoms with the earthy bitterness of carrot tops, creating a complex and flavorful dish. The vegetable broth provides a rich base, and the parsley adds a fresh, herbaceous note.

Growing up, I spent a lot of time in my grandmother's garden. I loved helping her tend to the plants, and I was always fascinated by the squash blossoms. They were so delicate and beautiful, and I couldn't wait to try them. One day, my grandmother made this soup for me, and I was hooked. The flavors were so unique and delicious, and I knew I had to share it with the world. Over the years, I've experimented with different ingredients and techniques, and I've finally perfected my own version of squash blossom and carrot top soup. It's a simple recipe, but it's full of flavor and nutrition. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup squash blossoms
• 1 cup carrot tops
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add vegetable broth, squash blossoms, carrot tops, and parsley.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Season with salt and pepper to taste.
6. Serve warm.

Why It Works

• The combination of squash blossoms and carrot tops creates a complex and flavorful soup.
• The vegetable broth provides a rich base.
• The parsley adds a fresh, herbaceous note.
• The soup is simple to make and can be tailored to your own taste preferences.