SPRING HERBAL SOUP – BURDOCK & NETTLE Fennel & Holy Basil Flavor with Mung Beans and Rice

8 cups water, vegetable, grain, meat or bone broth

16 cloves Garlic, fresh, peeled, whole

1/2 oz Burdock Root

Place all of the above in large pot and simmer covered for 30 minutes.


Turn off heat and add:

1/2 oz Nettle Leaf

Stir in, cover and let sit for minimum 1 hour



Add the following items to the above strained broth and cook. Add vegetables at different times so more tender ones don’t overcook.

½ teaspoon Black Pepper, ground

2 Bay Leaves whole

1 1/4 teaspoons Holy Basil

1 3/4 teaspoons Sea Salt

2 1/2 cups chopped Fennel Bulbs, chopped, without stalks

1 1/2 cups Carrots, chopped

3 cups Greens, chopped (options include Swiss Chard, Collard, Kale, Turnip Greens, etc.)

~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock)


Turn off heat when all vegetables are tender enough, add the following and do not cook further:

1 additional teaspoon Holy Basil

2 Tablespoons Olive Oil

24 oz Tomato Sauce

3 cups Mung Beans, cooked

1 1/2 cups Brown Rice, cooked

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