Vegetarian Burdock Soup
Warm, nourishing, and packed with earthy goodness, Vegetarian Burdock Soup is a comforting dish that highlights the unique flavor and nutritional benefits of burdock root. This hearty recipe pairs julienned burdock with tender cubes of potato, sweet carrot rounds, and savory sautéed onion and garlic, all simmered in a flavorful vegetable broth that’s enriched with a hint of soy sauce. Perfect for chilly evenings or when you crave wholesome comfort, this soup is entirely plant-based and easy to prepare, requiring just 20 minutes of prep before it simmers to perfection. Garnished with fresh parsley, each bowl promises a vibrant burst of flavor and a sense of well-being. Serve it hot as a standalone dish or alongside crusty bread for a complete meal that’s sure to delight vegetarians and soup lovers alike.
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Recipe Information
Ingredients
- 300 grams burdock root
- 1 large carrot
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 medium potato
- 1500 milliliters vegetable broth
- 2 tablespoons soy sauce
- 0.5 teaspoons ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons fresh parsley
Instructions
Start by thoroughly washing the burdock root under running water to remove any dirt. Peel it using a vegetable peeler, then cut it into thin julienne strips.
Peel and slice the carrot into thin rounds. Peel and dice the onion. Mince the garlic cloves finely.
Heat the olive oil in a large pot over medium heat. Add the sliced onion and minced garlic and sauté them for 3-4 minutes until the onion becomes translucent.
Add the julienned burdock root and carrot slices to the pot. Stir the vegetables to coat them with the oil and sauté for another 5 minutes.
Peel and cut the potatoes into small cubes. Add them to the pot along with the vegetable broth. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the soy sauce, ground black pepper, and sea salt. Stir to combine all the ingredients well.
Continue to simmer the soup for about 25 minutes or until the burdock and potatoes are tender.
Taste the soup and adjust the seasoning if needed.
Remove the pot from heat and ladle the soup into bowls. Garnish each bowl with freshly chopped parsley.
Serve the soup hot with crusty bread or as a standalone dish to enjoy its earthy warmth.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 7589 mg | 330% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 45.6 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5343 mg | 114% | |
*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.
