Heart-Healthy Burdock Soup
Warm your heart and nourish your body with this soul-soothing Heart-Healthy Burdock Soup. Packed with nutrient-rich burdock root, fresh vegetables, and fragrant herbs, this low-sodium recipe is a wholesome choice for promoting cardiovascular health and overall wellness. Sautéed in heart-smart olive oil, the earthy burdock root is complemented by sweet carrots, crunchy celery, and a savory blend of garlic, thyme, and a bay leaf. Simmered in a flavorful vegetable broth, this easy-to-make soup is a perfect balance of simplicity and nourishment. Ready in under an hour, it’s an ideal option for a cozy, satisfying meal that’s light yet deeply satisfying. Garnish with fresh parsley for a vibrant finish, and enjoy a bowl of comfort that’s as good for your heart as it is for your taste buds. Perfect for clean eating and packed with antioxidants, this soup is a go-to for healthy weeknight dinners!
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Recipe Information
Ingredients
- 2 medium-sized roots burdock root
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 2 medium carrots
- 2 stalks celery stalks
- 6 cups low-sodium vegetable broth
- 1 whole bay leaf
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Begin by preparing the burdock root. Scrub the roots clean under running water and then peel them using a vegetable peeler. Cut the burdock into thin slices about 1/4 inch thick.
Peel and dice the onion. Mince the garlic cloves. Peel and slice the carrots into thin rounds. Chop the celery stalks into small pieces.
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for about 2-3 minutes until the onion becomes translucent.
Add the sliced burdock root, carrots, and celery to the pot. Sauté for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the low-sodium vegetable broth. Add the bay leaf and thyme to the soup. Season with black pepper and a small amount of salt.
Bring the soup to a boil, then reduce the heat to low, allowing it to simmer for 25 minutes, or until the burdock is tender.
Remove the bay leaf. Taste and adjust the seasoning as needed.
Stir in the freshly chopped parsley just before serving.
Ladle the soup into bowls and serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 35.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3740 mg | 80% | |
*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.
