Gluten-Free Burdock Soup
Warm, nourishing, and naturally gluten-free, this Burdock Soup is a wholesome blend of earthy roots, aromatic herbs, and fresh vegetables. The star of the show, burdock root, brings a unique, mildly sweet flavor and is paired with comforting ingredients like carrots, celery, and onion, all simmered in a flavorful vegetable broth. Accents of garlic, thyme, and a splash of gluten-free soy sauce add depth to every spoonful, while a touch of lemon juice and fresh parsley brighten the dish to perfection. Whether left rustic or blended to creamy smoothness, this hearty soup is perfect as a light starter or a wholesome meal in itself. Quick to prepare and packed with nutrients, it’s the ideal recipe for those seeking a gluten-free, healthful, and delicious addition to their repertoire.
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Recipe Information
Ingredients
- 200 grams Burdock root
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Carrot
- 2 Celery stalks
- 3 Garlic cloves
- 1 liter Vegetable broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Chopped parsley
- 1 tablespoon Lemon juice
Instructions
Begin by cleaning and peeling the burdock root. Cut it into thin matchstick-sized pieces and set aside in a bowl of water with a splash of lemon juice to prevent discoloration.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Peel and dice the carrot, and slice the celery. Add them to the pot with the onion and continue to sauté for another 5 minutes.
Mince the garlic cloves and add them to the pot, stirring for about 1 minute until fragrant.
Drain the burdock root and add it to the pot along with the vegetable broth.
Add the bay leaf and fresh thyme. Season with salt and black pepper, then stir to combine.
Bring the soup to a boil, reduce the heat to low, and let it simmer uncovered for 25 minutes or until the burdock is tender.
Stir in the gluten-free soy sauce and remove the bay leaf.
Adjust seasoning to taste, and if desired, blend the soup until smooth using an immersion blender or carefully in batches using a countertop blender.
Finish by stirring in the chopped parsley and lemon juice. Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6685 mg | 291% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 31.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3192 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
