Green nine soup with fresh wild herbs and potatoes
- Vegan* - Lactose-free - Gluten-free
Preparation time: 60 minutes - Difficulty level: medium
Ingredients for 4-6 portions:
- 400 g potatoes
- 200 g carrots
- 1 onion
- 1/4 piece celeriac
- 1 small stalk of leek
- 800 ml vegetable stock
- 2-4 tbsp butter/margarine
- Spices: 1 pinch of nutmeg, fleur de sel, freshly ground colorful pepper
- approx. 250g - 9 kinds of fresh wild herbs, for us these are:
- Ground elder, wild garlic, cleavers, ground ivy, dead nettle & nettle, chickweed, dandelion leaves & flowers and daisy flowers
- 400 g potatoes
- 200 g carrots
- 1 onion
- 1/4 piece celeriac
- 1 small stalk of leek
- 800 ml vegetable stock
- 2-4 tbsp butter/margarine
- Spices: 1 pinch of nutmeg, fleur de sel, freshly ground colorful pepper
- approx. 250g - 9 kinds of fresh wild herbs, for us these are:
- Ground elder, wild garlic, cleavers, ground ivy, dead nettle & nettle, chickweed, dandelion leaves & flowers and daisy flowers
Preparation:
Peel and wash the potatoes under running water, dice and place in a pan and bring to the boil with the vegetable stock.
Then peel, clean and chop the carrots, celery and leek and add to the potatoes.
Simmer everything over a medium heat. This will take 20-30 minutes, depending on the size.
Puree the soup briefly with a hand blender.
Then wash the fresh wild herbs, spin dry in a salad spinner and cut into fine strips, add to the soup and simmer for another 5 minutes, then season to taste with the spices.
Why is green nine soup so healthy?
This soup is a traditional spring soup made from nine different wild herbs that are particularly healthy. After winter, it acts like a spring cure for body, mind and soul, as it is rich in vitamins, minerals and secondary plant substances that awaken the metabolism from hibernation. It has a detoxifying effect and strengthens the immune system.
Health-promoting effect:
1. highly concentrated nutrients: Wild herbs such as nettle, goutweed, dandelion, wild garlic, chickweed and ground ivy contained in the soup have a significantly higher content of vitamins, especially vitamin C, as well as minerals (iron, magnesium, calcium) than cultivated vegetables.
2. bitter substances for the liver and bile: many of the herbs used contain bitter substances that stimulate the metabolism, promote the flow of bile and support the liver in detoxification. The kidneys are also stimulated and encouraged to excrete and cleanse.
3. Natural purification: the soup has a digestive and blood-purifying effect, which helps with listlessness or so-called spring fatigue.
The abundance of wild ingredients helps to re-mineralize the body holistically.
