Edible Weeds Recipes
This Weedy Green Soup is an unexpected crowd pleaser for sure. While I was taking the photo for today's Edible Weed Recipe for #WeedWednesday post all the kids asked for some (including the friends), winning!!! How cool is that, if the kids like it, it must be good aye. It is so quick to prepare and is a great one for busy families.
It’s important to cut the vegetables and weeds into similar sizes so they cook at the same time and add the greens right at the end so they are only briefly cooked, so they retain nutrients and a beautiful colour. The edible weeds I used in are in the next slide for identification; puha, sow thistle, nasturtium, onion weed, wild fennel, oxalis, wild mustard and wild celery.
Weedy Green Soup Recipe
Vegan | Gluten-free
Gather your ingredients and prepare the following vegetables:
1 onion, diced
1 potato, scrubbed and diced
2 clove garlic, sliced
2 cups edibles weeds, roughly chopped
In a pan heat:
3 T olive oil
Add the onion and fry for one minute, then add the potato, garlic, fennel bulb and celery stalks. Fry these together for one minute then add:
1.3 L water
Cover and bring to the boil, then turn down to a simmer. Cook until the potato pieces are soft then add the chopped weeds with:
1 tsp salt
2 tablespoons nutritional yeast (optional)
Cook for three minutes until the greens are just tender. Blitz with a stick blender until smooth. If your blender isn't the most powerful one, you might like to push it through a sieve with the back of a ladle to make it super smooth. Check the seasoning and add more salt if needed and:
1/4 tsp cracked pepper
Spoon into bowls and drizzle with extra virgin olive oil or hempseed oil and garnish with edible weed flowers.
Tap on the Edible Weed Recipes tab below for more delicious weedy recipes.