Spring Tonic Soup

Serves 13-15

2 cup onion, chopped
4 tablespoons olive oil
2 cups fresh burdock root
1 cup fresh dandelion (leaf & root)
1 cup fresh yellow dock
4 ounces seaweed
2 cups carrot, sliced
6 cups potatoes, cubed
4 quarts water
Salt to taste

Cook onion in oil in soup pot until golden. Add soaked, but not parboiled, burdock root slices. Chop fresh dandelion leaves and roots and add. Chop fresh leaves and roots of yellow dock (Rumex crispus) and add. Add all remaining ingredients. Bring to a boil, reduce heat and cook covered at least an hour.

We thank Healing Wise by Susun S. Weed for this recipe.