Nut-Free Burdock Soup
Experience the earthy warmth of Nut-Free Burdock Soup, a wholesome, allergy-friendly delight perfect for nourishing your body and soul. Burdock root takes center stage in this creamy, pureed soup, offering a subtle yet distinct flavor that pairs beautifully with aromatic garlic, fresh thyme, and the vibrant trio of onion, celery, and carrot. Simmered in low-sodium vegetable broth and brightened with a touch of lemon juice, this recipe is both nutritious and satisfying, free from common allergens. With easy-to-follow steps and minimal prep time, it’s an ideal choice for cozy family dinners or a healthy lunch. Serve it steaming hot, topped with fresh parsley for an elegant finishing touch that will impress any guest. Optimize your meals with this nut-free, veggie-packed soup today!
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Recipe Information
Ingredients
- 300 grams burdock root
- 1 medium onion
- 1 medium carrot
- 1 medium celery stalk
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 liter low-sodium vegetable broth
- 1 piece bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Instructions
Start by peeling and thinly slicing the burdock root. Place the slices in a bowl of cold water with a splash of lemon juice to prevent discoloration.
Peel and dice the onion, carrot, and celery stalk. Mince the garlic cloves finely.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic to the pot and sauté for an additional minute until fragrant.
Drain and add the burdock slices to the pot, stirring to combine with other vegetables.
Pour in the vegetable broth and add the bay leaf and fresh thyme. Bring the mixture to a boil, then reduce heat to a simmer.
Cover the pot and let the soup simmer for 25-30 minutes or until the burdock is tender.
Remove the bay leaf and season the soup with salt, black pepper, and lemon juice. Stir well to combine the flavors.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and process until smooth, then return it to the pot.
Heat the pureed soup over low heat to warm through if necessary. Adjust seasoning to taste.
Serve hot, garnished with chopped parsley for a fresh finish.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 23.1 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2393 mg | 51% | |
*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.
