Medicinal Herbal Soup Master Recipe

5 from 1 vote

Medicinal Herbal Soup Master Recipe

This master recipe for medicinal herbal soup is one of the most versatile soups you will ever make and one of the most nutritious. I list the herbs I used in my recipe video, but you can choose the fresh or dried edible herbs to use when you make this recipe.

Prep Time15

Cook Time15

Total Time30

Course: Soups, Soups & Stews

Cuisine: Americana

Servings: servings

Author: Mary Bryant Shrader

Equipment

4-5 quart Soup pot

Ingredients

1 tbsp Butter, unsalted
1 tbsp Olive oil
1 medium Red-skinned potato If you plan on puréeing the soup, use a peeled potato.
3 Leeks, white part only Alternatively, you can use one large white or yellow onion or multiple bunches of spring onions.
3 Carrots, peeled
3 stalks Celery
1 Parsnip, peeled optional
1 - 2 Spicy peppers, any variety
2 inch Fresh ginger, peeled
1 - 2 cups Salad greens, rough chopped optional
1 cup Sliced fresh mushrooms optional
2 large bunches Fresh edible herbs, any combination For my recipe video, I used chives, flat-leaf Italian parsley, tarragon, and thyme. You can substitute dried edible herbs for fresh ones, but you will use considerably less. This will require a bit of trial and error, as well as tasting. So start with 1/4 cup of dried herbs and work up from there.
4 cups Bone broth Alternatively, you can use broth or all water.
4 cups Water
Fine ground sea salt and freshly ground black pepper, to taste
Pecorino Romano or Parmigiano-Reggiano Optional for grating on the soup when serving

Instructions

Add the butter and oil to a medium-size soup pot.
As the butter melts and incorporates with the olive oil, begin chopping the potato and all the vegetables into bite-sized pieces. Set aside.
Slice the spicy pepper(s) and remove the seeds and membrane if you want less spice. Set aside.
Peel the ginger and mince. Set aside.
Give all the edible herbs you are planning on using a rough chop. If any of them have tough stems, remove the stems first before chopping the herbs.
Once the butter has melted, add in the potatoes and stir well to coat with the butter-olive oil mixture.
Next, add in all the vegetables, spicy pepper(s), and ginger and stir well to coat.
If using salad greens, mushrooms, or both, add them at this time and stir well to coat.
Now, add in all the edible herbs you are using and once again stir everything very well to coat.
Pour the bone broth and the water into the soup pot, mix well, and bring up to a boil. When the soup comes up to a boil, immediately turn it down to a medium simmer and cover the soup pot.
After 10 minutes, check on the soup. If the potatoes and other vegetables are tender, the soup is ready.
Taste the soup and season with sea salt and freshly ground black pepper if desired.
Ladle the soup into serving bowls. You can top it with some hard-grated cheese if you want, such as a Pecorino Romano or Parmigiano-Reggiano.
You can store this soup well-wrapped in the refrigerator for 2 to 3 days or frozen in a freezer-proof container for 2 to 3 months.

Video

Notes

Disclaimer: I am not a doctor or medical professional. If you are not feeling well, please seek professional medical attention and medicine. And if you are thinking of supplementing your treatment with home remedies, be sure to talk to your medical professional about them. It's important that you get the medicine and treatments you need to get back to good health.

Find this recipe and video at https://marysnest.com/master-recipe-for-how-to-make-a-medicinal-herbal-soup/