Chickweed Soup

Chickweed Soup

Chickweed is a flowering herb that commonly grows in Europe and North America. Chickweed is very nutritious and mainly used for consumption as a vegetable. Chickweed contains a fair amount of calcium, magnesium, potassium, and zinc. Though there are is no scientific evidence to support its healing properties, chickweed is widely used as an herbal remedy in folk medicine to treat pulmonary diseases and itchiness of the skin. Chickweed also has high iron content and is often prescribed for anemic patients. Chickweed is also used as an ingredient for soup in traditional European cuisine. Make sure gather wild chickweed as there is less chance of being tainted by chemicals and pollution from built-up areas.



500 grams fresh chickweed
1 whole red or white onion, diced
1 large potato, diced
2 cups chicken stock
1 tablespoon olive oil
1 liter water
ΒΌ stick of butter
Salt to taste
Black pepper to taste


Heat the butter in a medium sized saucepan. Add onion and potatoes then cook for 1-2 minutes. Gradually mix in the oil to prevent the butter from burning. Add the chickweed, chicken stock, and water then bring to a boil. Season with salt and pepper and cook till the chickweed becomes tender.