In a hurry before class I ran out and gathered some of these weeds that I had noticed growing in the pathway. Easy to pull and clean in the wetness of recent winter rains. Pulling the rosettes from the roots and adding them to veggie stock to leaving cooking for a couple of minutes was easy. Once soft and wilted into the blender to mince up greens before pouring into a bowl. Tasting this soup I have to admit that this was the best soup ever! It is tasty and nutritious and took less than 10 minutes from start to finish! It would go well with a spoon of yogurt or sour cream added before serving.
- Hand full of Hairy Bittercress rosettes
- Two cups of veggie broth liquid
- Salt & pepper to taste
Add freshly picked and wash rosettes to veggie broth, add salt and pepper, and then bring to boil. Boil until Bittercress is wilted and soft in the liquid and pour into blender. Mix and serve. Add garnish and enjoy.
Optional additions to enhance flavour and goodness:
- Baby Swisschard & Kale
- Wild Onions or Garlic
Optional spicy and tasty garnish:
- Calendula Flowers
- Borage Fowers
- Forget-me-not Flowers