Vegan Burdock Soup

Discover the nourishing and earthy flavors of Vegan Burdock Soup, a wholesome plant-based dish that highlights the unique taste and health benefits of burdock root. This hearty recipe combines tender slices of burdock root with vibrant carrots, creamy potatoes, and a touch of fresh ginger, all simmered in a rich vegetable broth infused with soy sauce and aromatic garlic. Perfect for cozy evenings, this soup is naturally gluten-free and packed with nutrients, making it a satisfying and guilt-free comfort meal. Topped with a vibrant garnish of spring onions and fresh cilantro, it’s as visually appealing as it is delicious. Ready in an hour and full of warming umami flavors, this vegan soup is an effortless way to elevate your weeknight dinners while embracing mindful eating.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel and dice the carrots and potatoes into small, bite-sized cubes.

Step 3

Chop the onion and mince the garlic cloves.

Step 4

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 5

Add the minced garlic to the pot and sauté for another 1 minute until fragrant.

Step 6

Stir in the sliced burdock, diced carrots, and potatoes. Cook for 3-4 minutes until the vegetables start to soften.

Step 7

Pour in the vegetable broth and soy sauce, then add the fresh ginger by either grating or cutting into thin slices.

Step 8

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.

Step 9

Season the soup with salt and black pepper. Taste and adjust seasoning if necessary.

Step 10

Remove the ginger slices if not grated, and discard.

Step 11

Finely chop the spring onions and fresh cilantro.

Step 12

Serve the soup hot, garnished with spring onions and cilantro.

Nutrition Facts

Serving size	(1662.6g)

Amount per serving	% Daily Value*
Calories	1064.3

Total Fat 37.4g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4679.6mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 28.1g	0%
Total Sugars 34.4g
Protein 31.4g	0%

Vitamin D 0IU	0%
Calcium 370.3mg	0%
Iron 10.1mg	0%
Potassium 4012.9mg	0%

*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.

Source of Calories

Fat: 30.4%

Protein: 11.3%

Carbs: 58.3%