| Prep: 15 mins | Cook: 30-35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 7g | 1g | 20g |
| sugars | fibre | protein | salt |
| 4g | 3g | 4g | 0.8g |
There’s a particular warmth in a bowl of Lamb’s Quarters Soup that takes me back to cool, damp evenings on my grandparents’ farm in Ireland. This hearty, vegetable-based soup not only embodies the essence of rustic Irish comfort food but also carries a richness reminiscent of the New England broths I grew up savoring in Boston.
Why Lamb’s Quarters?
Many may not be familiar with lamb’s quarters, but these wild leafy greens pack quite the nutritional punch. Often referred to as wild spinach, lamb’s quarters are rich in vitamins A and C, as well as being an excellent source of minerals like calcium and potassium. Incorporating this nutritious green into a comforting recipe like Lamb’s Quarters Soup allows you to enjoy its earthy flavors while reaping the health benefits it offers.
When Laura and I decided to introduce more wholesome meals into our family dinner routine, this soup quickly became a favorite. Not only is it nourishing, but it’s also versatile and straightforward to make, harmonizing beautifully with other dishes like a crusty Irish soda bread or light green salad. Its simplicity is a testament to both my New England roots and my family’s Irish heritage, blending flavors and traditions seamlessly.
The Heart of the Soup
The backbone of Lamb’s Quarters Soup lies in its array of fresh vegetables. The sautéed onions and garlic provide a fragrant base, while the addition of potatoes, carrots, and celery adds layers of texture and heartiness. The dried thyme and rosemary, along with a delicate bay leaf, provide further depth, enriching the broth with herbal notes that make each sip a comforting experience.
One of the beautiful aspects of this recipe is its adaptability. Depending on the season, you might find yourself adding extra leafy greens or perhaps a squeeze of lemon juice for a zesty finish. Each variation brings a new taste profile, keeping the meal exciting for your loved ones, just as it does for mine.
Moreover, the health benefits from these ingredients make this soup a go-to for nights when we want something both satisfying and nutritious. The carbohydrates from the potatoes provide energy, while the fiber from the vegetables supports a healthy digestive system. Not to mention, the soup is low in fat, with olive oil offering heart-healthy monounsaturated fats.
Try pairing this soup with a classic Irish Brown Bread for a complete meal that brings comfort and joy to your table. Don’t forget to explore more about the history and uses of lamb’s quarters at Chenopodium album for a deeper appreciation of this wonderful green.
What You’ll Need
- 2 cups packed fresh lamb’s quarters leaves (thoroughly washed)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups diced potatoes
- 2 carrots, peeled and sliced
- 1 cup diced celery
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step Two
Add the vegetable broth, diced potatoes, sliced carrots, and diced celery to the pot. Stir in the dried thyme, dried rosemary, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the vegetables are tender.
Step Three
Stir in the fresh lamb’s quarters leaves and cook for an additional 5 minutes until the leaves are wilted and tender. Remove the bay leaf from the soup.
Step Four
Season with salt and pepper to taste. If desired, add the lemon juice for a bit of brightness. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
