Soy-Free Burdock Soup
Savor the earthy and nourishing flavors of Soy-Free Burdock Soup, a hearty and wholesome recipe that highlights the natural goodness of burdock root, carrots, and potatoes. Perfect for those seeking soy-free options, this comforting soup combines aromatic garlic, onions, and fresh thyme with a light vegetable broth base, enhanced by a hint of lemon juice for a touch of brightness. This simple yet flavorful dish is easy to prepare, simmering to tender perfection in just under an hour. Garnished with fresh parsley and bursting with nutrients, this vegan and gluten-free soup is ideal as a light lunch or a warming starter. Let this recipe warm your soul with its wholesome charm, all while being friendly to specialized diets!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Begin by scrubbing the burdock root thoroughly under running water to remove any dirt. Peel the burdock root and slice it into thin rounds.
Step 2
Peel the carrot and potato, and chop them into small cubes. Finely chop the onion and mince the garlic cloves.
Step 3
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes, or until softened.
Step 4
Add the garlic and continue to sauté for another minute, ensuring it doesn't burn.
Step 5
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.
Step 6
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.
Step 7
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender.
Step 8
Once the vegetables are fully cooked, remove the bay leaf, and stir in the salt, black pepper, and lemon juice.
Step 9
Taste the soup and adjust seasoning if necessary. Remove the pot from heat.
Step 10
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
| Serving size | (2122.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1068.9 |
| Total Fat 43.9g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 7.6g | |
| Cholesterol 4.5mg | 0% |
| Sodium 5045.1mg | 0% |
| Total Carbohydrate 151.4g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 32.6g | |
| Protein 26.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 341.3mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3471.1mg | 0% |
Source of Calories