Root Soup
A robust soup to have on a cold, winter day, packed with vitamins and nutrients.
INGREDIENTS | SERVES 8–10
1 quart water
2 cups stinging nettle greens, chopped
4–6 evening primrose roots, peeled and chopped
4–6 Jerusalem artichoke tubers, chopped
1 cup chopped roots, combination of dandelion roots, burdock roots, yellow dock roots, or other roots, depending on what's available
½ cup rock tripe broken up into small pieces
2 tablespoons vegetable oil or butter
1 medium onion, chopped
2 celery stalks, chopped
3 carrots, chopped
Field garlic or wild onion tops, chopped
1 dried cayenne or chili pepper
½ teaspoon evening primrose seeds
Salt and pepper, to taste
Liver Cleansers
Herbs that are used to cleanse the liver are called hepatic herbs. They help by triggering the flow of bile and include dandelion root, burdock root, and yellow dock root. Their roots grow deep into the ground, making them rich in minerals and useful as a liver tonic.
1. Heat water to boiling in a medium-sized soup pot.
2. Add nettles and let cook for 2 minutes.
3. Add chopped roots.
4. Heat oil or butter in saucepan and sauté onions, celery, and carrots.
5. Add to soup pot, along with field garlic or onion tops, pepper, and evening primrose seeds. Cook on medium low heat for at least 30 minutes. Season with salt and pepper to taste.
