Herbal Recipes

Recipe: Immune-Boosting Roots & Herbs Potage

By September 5, 2015October 5th, 2017No Comments


Potage is a French word for thick soup. Just the thought of a bowl of hot nourishing soup as we head into autumn evokes thoughts of blankets wrapped around us to ward off the chill, fun with friends in front of an outdoor fire. Our roots and herbs potage is perfect for this time of year. So tasty and nutrient dense, it supports digestive, nerve, and immune health.


Roots and Herbs Potage

1 fresh burdock root – chopped. If you can’t find burdock in the wild, Asian stores sell burdock root under the name “gobo.”
2-3 fresh dandelion roots – chopped
3 handfuls dry nettles – crushed
3 qts. beef, chicken, bone, or veggie broth*
8-9 fresh or dried shiitake mushrooms – chopped
2 carrots – chopped
1 red or golden beet – chopped
1 medium onion – chopped
3-4 cloves garlic – chopped
3 grams kelp – crushed
1 cup whole grain basmati or brown rice
1/4 cup tamari
2 Tbsp. apple cider vinegar
2 Tbsp. miso

Cover the burdock and dandelion roots in 3 cups of water and cook 10-15 minutes over medium heat or until tender. You might have to wipe off some foam. No worries! Just in itself, this brew is nutrient dense. Now, add the remaining ingredients except for miso and garlic. Cover and bring to a boil. Reduce heat and simmer on medium low for ½ hour to 45 minutes. Take off heat, add miso, garlic, and sprinkle bowls of potage with nutritional yeast and fresh parsley right before serving.


For variety, try adding beans, squash, chopped cabbage, kale, basil, herbs, and other root vegetables. Serve with a nice salad and warm crusty bread and butter. Enjoy!

*To make vegetable broth:
Every time you chop a veggie, whether it’s onions, beets, garlic, celery, carrots, potatoes, parsley, basil, herb stems, etc., simply put the peels and scraps in a freezer bag, and toss into the freezer. Keep adding to the bag until it’s full. Empty the bag of veggie scraps in pot, add double the amount of water, bring to a boil, turn heat down and slowly simmer for an hour or so, then strain. You can add salt and pepper, or leave it plain. I’ve always had great success making flavorful vegetable stock this way. The one time I didn’t care for the taste was the one time that there were too many lemon rinds in the mix. That batch was tooooo bitter! BTW: I always use organic vegetables. They’re just better than non organic.

Suzanne Tabert

Suzanne "Queen Bee" Tabert

Suzanne Tabert, bioregional herbalist, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 30 years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. She is currently writing a wildcrafting book that will be able to be utilized by people of all walks of life who wish to take their health back into their own hands. Cedar Mountain Herb School is a member of the American Herbalists Guild, Partnership in Education with United Plant Savers, and the American Herb Association.

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