Soy-Free Burdock Soup
Warm up with a nourishing bowl of Soy-Free Burdock Soup, a wholesome and earthy dish that celebrates the robust flavors of burdock root, a staple in traditional cuisines for its health benefits and unique taste. Simmered with a medley of fresh vegetables like carrots, potatoes, and onions, and infused with aromatic herbs such as thyme and bay leaf, this soup is a deliciously satisfying option for those seeking a soy-free, plant-based meal. A splash of lemon juice adds a bright and zesty finish, while fresh parsley brings a pop of color and freshness to every bowl. Perfect for cozy dinners or meal prep, this easy-to-make soup is gluten-free, vegan, and brimming with natural goodness. Whether you're new to burdock or a long-time fan, this hearty, comforting recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 200 grams burdock root
- 1 medium carrot
- 1 medium potato
- 1 medium onion
- 2 cloves garlic clove
- 2 tablespoons olive oil
- 1 liter vegetable broth
- 500 milliliters water
- 1 whole bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Begin by scrubbing the burdock root thoroughly under running water to remove any dirt. Peel the burdock root and slice it into thin rounds.
Peel the carrot and potato, and chop them into small cubes. Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes, or until softened.
Add the garlic and continue to sauté for another minute, ensuring it doesn't burn.
Add the sliced burdock root, carrot, and potato to the pot. Stir well to coat the vegetables with oil and allow them to cook for 5 minutes.
Pour in the vegetable broth and water, then add the bay leaf and fresh thyme. Stir to mix, and bring the soup to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender.
Once the vegetables are fully cooked, remove the bay leaf, and stir in the salt, black pepper, and lemon juice.
Taste the soup and adjust seasoning if necessary. Remove the pot from heat.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 5045 mg | 219% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 32.6 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3471 mg | 74% | |
*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.
