Anna’s Weedy Green Soup

Weeds are back! Over summer most of my favourite weeds lay dormant and I’ve been waiting for them to spring back to life. During this time I’ve particularly missed onion weed – it’s such a versatile plant that grows abundantly in winter and can be used much the same as you would spring onion.

This weedy green soup of Anna’s (The Veggie Tree) is an unexpected crowd pleaser. While she was taking the photo for her edible weed recipe that she posts every week on Wednesday, all the kids asked for some (including the friends). How cool is that? If the kids like it, it must be good! The soup is 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 photo above for identification; puha, sow thistle, nasturtium, onion weed, wild fennel, oxalis, wild mustard and wild celery.

Vegan | Gluten-free

Serves 4

Gather your ingredients and prepare the following vegetables:

1 onion, diced

1 potato, scrubbed and diced

2 clove garlic, sliced

2 cups edible weeds, roughly chopped

In a pan heat:

3 Tbs olive oil 

Add the onion and fry for one minute, then add the potato, garlic, wild diced fennel bulb and wild diced 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 rest of the chopped weeds along 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.

Anna x

Click here for more delicious weedy recipes from Anna at The Veggie Tree

Click here to find out how to enter to win a copy of Anna’s new cook book Abundance!