Burdock Root and Butternut Squash Soup

Burdock Root and Butternut Squash Soup

This will be the perfect recipe to warm you up on those short days through the Christmas holidays. Burdock are fantastic plants and most people think of them for the classic dandelion and burdock drink, however, the roots can be harvested and used in a number of recipes. The one we have here is a hearty and slightly sweet winter soup. Including all of the health benefits of burdock roots the soup may help cleanse your blood and clear your skin.

Ingredients to make enough for 2 people:

2 wild garlic bulbs or 1 garlic clove

2 Large potatoes, chopped roughly

1 butternut squash, peeled and cubed

2 carrots, chopped roughly

pinch of paprika

pinch of hogweed seed, ground

handful of ground elder or 1 stick celery

Sprig of mugwort or rosemary

2 pints veg stock

1 Burdock Root at least 20cm

Method:

Put the hogweed seed powder and paprika in a pan with a little oil and heat for 20 seconds.

Peel and dice all of the veg and add everything apart from stock to a deep pan and fry off for a couple of minutes to soften.

Add the stock, turn down the heat and simmer for 30 minutes.

Place it in a blender and blend until smooth

Add milk if you like it creamy or more stock until a consistency of your liking is reached

Serve crunchy croutons and thick buttered bread

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