9 wild herbs soup 🌿🌿🌿🍀🍀🍀🥬🥬🥬

To celebrate spring, I want to share with you this old knowledge.

This traditional receipt has its roots in old wisdom, which helped our ancestors to stay healthy, without having a doctor near them.

I eat it in the coming 2 weeks as often as my soul tells me.

(Another name is Maundy Thursday soup. Because as with many traditions, the christians took it from the old keltic traditions and implemented it as their own, as a meal for feasting on that day.)

In spring, nature puts out all the live force that she restored and gathered during the winter month.

You can find it, in the first greens that comes out. In places where nature is more left by itself and undisturbed by human actions, the herbs are most potent.

Not only are the values much higher in terms of vitamins, nutrients and minerals, and that its potent for detoxing our body, but the energetic value is unbeatable. It's the kick-off for your life force for the whole year!

Take one hand full of each wild herbs that you can find - 9 hands in total:

Nettle, goutweed, chickweed, dandelion, ribwort plantain, blood sorrel, common sorrel, garlic mustard, dead nettle, watercress, lady's mantle, chives, lesser celandine (before flowering!), ground ivy, yarrow, daisy, cow parsley, wild garlic … or if you are unsure with the gathering, many other culinary herbs.

But the wild herbs have so much more potential in them for us, so its worth learning where to find them.

Cut them BUT add only at the end to keep the value high!

50 g butter or olive oil

1 onion (finely chopped)

1 clove of garlic (or a leafs of wild garlic)

2 tbsp whole wheat flour (optional)

2 potatoes (cut in small junks) —— lightly souté in a pan then add

1,5 l vegetable broth and cook for a few minutes until the potatoes are smooth…

250 g cream or any vegan replacement of your choice

Salt, pepper, nutmeg and stir through.

Now, put in a blender and mix AND ONLY NOW, ADD THE HERBS TO MIX AGAIN!

For garnish: