Weed Eater: Edible Weeds: Wild Things Soup

<em>Serves 4</em>
<p>1 medium onion, finely chopped<br />
1 clove garlic, chopped<br />
1 tablespoon vegetable oil<br />
2 teaspoons curry powder<br />
2 cups chopped potatoes<br />
4 cups chopped tender wild greens<br />
4 cups water<br />
1/2 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
Tamari sauce to taste</p>
<p>Sauté the onion and garlic in the oil, stirring constantly, until the onion is translucent. Stir in the curry powder and sauté a minute longer. Stir in the potatoes and greens. Sauté briefly. Add the water and simmer, covered, for 15 minutes or until the potatoes are tender. Puree, then reheat and season with salt, pepper, and tamari.</p>
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<p>Brigitte Mars, an herbalist and nutritional consultant from Boulder, Colorado, teaches herbology and is the author of many books, including <em>Herbs for Healthy Hair</em>, <em>Skin and Nails</em> (Keats, 1998), <em>Dandelion Medicine</em> (Storey, 1999), and <em>Natural First Aid</em> (Storey, 1999).</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/weed-eater.aspx”>Weed Eater: Edible Weeds</a>.</p>

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