Wild Greens Soup: A Recipe from Rural Traditions

Introduction

In villages across Europe and Asia, spring meant foraging for edible greens. Nettle, sorrel, and dandelion were turned into hearty soups — packed with nutrients, free from the wild, and deeply seasonal. Today, this humble soup is almost forgotten.

A Tradition of Survival

For centuries, rural families relied on wild greens during lean months. They weren’t just fillers — nettles are rich in iron, sorrel is packed with vitamin C, and dandelion aids digestion.

Recipe: Nettle & Sorrel Soup

Ingredients:

• 2 cups young nettle leaves (blanched)
• 1 cup sorrel leaves
• 1 onion, chopped
• 2 cloves garlic
• 4 cups vegetable broth
• 1 potato, diced
• Salt & pepper to taste

Steps:

1. Sauté onion and garlic in olive oil.
2. Add potato, broth, and simmer 10 minutes.
3. Add nettles and sorrel, cook 5 minutes more.
4. Blend for creamy texture.

Why It Matters

These soups taught communities to live in rhythm with nature. Bringing them back not only revives flavor but also honors the resourcefulness of our ancestors.

Conclusion

A bowl of wild greens soup is more than food — it’s survival history in liquid form.