Chickweed soup – packed with nutrients

Chickweed is a winter herb. Chickweed, Stellaria media has  many medical properties, such as demulcent, astringent anti ulcer and  nutritional. It is highly regarded in herbal medicine in internal and topical applications. Chickweed  is the rich source of iron, copper, calcium, manganese, phosphorus and zinc, Vitamin B complex and Vitamin D. A 100 grams of Chickweed may contain between 150-350 grams of Vitamin C.



Chickweed, Sorrel and Comfrey

Chickweed soup

1 ½ litres chicken or vegetable stock

6 spring onions, white and green parts thinly sliced

1 carrot chopped

1 large potato, diced

2 stalks celery

2 bunches of fresh Chickweed, trimmed, washed and chopped

Few leaves of sorrel, traditionally also few fresh comfrey leaves were added

500ml cream or milk

Ground pepper, salt

Put the stock in a large pot and bring to boil. Lower heat. Add the onions, potato, carrot, celery, simmer for 10 minutes. Add the Chickweed and simmer gently for 10 minutes. Season with salt and pepper. Puree in a blender adding cream or milk. Return to the saucepan and reheat but do not boil. Garnish with few springs of Chickweed and serve hot. It is delicious.


by Danuta Hulajko

About the Author

Danuta Hulajko is  a holistic practitioner, international speaker,  founder of the DH Natural Medicine 258Clinic and , Sydney. She specialises in anti-aging, autoimmunity, digestive disorders and heavy metals chelation. For more information please go to our website. You can follow Danuta Hulajko work, events, seminars, expos, latest health research, her health tips and advice on Facebook  and LinkedIn

by Danuta Hulajko



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