I love this recipe! I look forward to my first foraged creation every year and it is almost always this one. Make it as soon as you get home to capture that amazingly invigorating energy with all the nutrients our bodies need to get us going again after a long winter.

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8 responses to “Green Goddess Soup”

  1. […] Get out and forage some greens (nettle, ramsons, cleavers, alexanders and primrose just to name a few all can be found in the plantlore section), make a green goddess soup. […]

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  2. […] in tea, added fresh to water and left to steep as a tonic, eaten raw in salads, the leaves added to green goddess soup and are used in tinctures and vinegars to preserve and harness […]

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  3. […] green goddess soup, wilted with potatoes and loads of butter, in omlettes, on pizza, risotto, raw in salads and […]

    Liked by 1 person

  4. […] peppercorns. You can use the leaves like spinach and the stalk like a celery. I like to put in my green goddess soup. It adds a slightly floral coriander-ish flavour and is also great in […]

    Liked by 1 person

  5. […] spinach or any other greens: add to quiche, scrambled eggs and baked veggies. I love them in my green goddess soup or wild […]

    Liked by 1 person

  6. […] simply pinch the top growth off and eat them. You can cook it like any other green. I add it to my green goddess soup with lots of butter and pepper. A spring soup which holds all the motivational energy of […]

    Liked by 1 person

  7. […] seeing a soul. If you’re interested you can read about plantlore here. Have a go at making a green goddess soup, or some baking, add these plant allies in your diet. Dry them and store them for later use. Pass […]

    Liked by 1 person

  8. […] Giving all that fresh new life essence to our bodies is a gift it will thank you for. I shared my Green Goddess Soup Recipe last spring, This time around I’m sharing my pesto recipe. It is delicious with pasta, […]

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