Vibrant Violet Soup

Looking for something to do with all those violet greens you just weeded out of your garden bed? Try this creamy summer soup, equally good hot as it is cold. The mucilage of the violet greens compliments the creaminess of the soup base so delightfully.


Creamy Violet Green Soup
(adapted from Healing Wise by Susun S. Weed)

Serves 6

2 tablespoons olive oil
1 onion, chopped
1 cup sliced leeks or wild leeks
4 cups violet leaves
4 cups water
Salt to taste
4 cups fresh milk
Violet blossoms
Dusting of nutmeg

Sauté leeks and onion in oil for three minutes. Add chopped violet leaves, stir for a minute. Add water and salt and bring to a simmer. Cook about 15 minutes, then puree in blender or through a sieve. Reheat, adding milk. Garnish with a few violet blossoms and a dust of nutmeg before serving. Also nice served cold.

Violet Soup


July 30, 2015 — Heather Wood Buzzard

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