Vegan Burdock Soup
Warm up with a comforting bowl of Vegan Burdock Soup, a wholesome and nourishing recipe that highlights the earthy and mildly sweet flavors of burdock root. Paired with vibrant carrots, hearty potatoes, and aromatic garlic and ginger, this soup delivers a delightful balance of flavor and nutrition. Gently simmered in a savory vegetable broth with a splash of soy sauce, the result is a rich and satisfying vegan dish. The finishing touch of fresh cilantro and spring onions adds a hint of brightness to every spoonful. Perfect for a cozy dinner or as a light yet hearty lunch, this plant-based soup is easy to prepare, taking just an hour to go from chopping board to bowl. Packed with healthy ingredients, this Vegan Burdock Soup is a must-try for anyone looking to explore unique root vegetables while enjoying a delicious and wholesome meal.
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Recipe Information
Ingredients
- 200 grams burdock root
- 100 grams carrots
- 150 grams potatoes
- 1 medium onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 inch piece fresh ginger
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks spring onions
- 0.25 cup fresh cilantro
Instructions
Thoroughly wash and peel the burdock root, then slice it into thin, diagonal pieces. Soak the pieces in a bowl of cold water for 5 minutes to prevent discoloration, then drain.
Peel and dice the carrots and potatoes into small, bite-sized cubes.
Chop the onion and mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for another 1 minute until fragrant.
Stir in the sliced burdock, diced carrots, and potatoes. Cook for 3-4 minutes until the vegetables start to soften.
Pour in the vegetable broth and soy sauce, then add the fresh ginger by either grating or cutting into thin slices.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 25 minutes, or until the burdock root is tender.
Season the soup with salt and black pepper. Taste and adjust seasoning if necessary.
Remove the ginger slices if not grated, and discard.
Finely chop the spring onions and fresh cilantro.
Serve the soup hot, garnished with spring onions and cilantro.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 952 mg | 20% | |
*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.
