Hi, I am still occupied with too many things but I thought to squeeze in a quick post.
We are a family of soup lovers and today’s recipe features a gorgeous green soup made with a wild edible weed. I know that it’s April, and that it’s springtime but spring is not really a spring in Richmond (BC). You will get a week or so of nice weather and then it is rain again. When I spotted lambsquarter in an indian market today, I grabbed a bunch to make a bowl of belly warming soup. ‘Bathu’ as we call this green in punjabi and ‘bathua’ in hindi, is only in season for a brief period in the spring and early summer and sometimes in winters too. So get it quickly and get cooking.
Though the ingredients list is minimal, this soup is a nutritional knockout. Bathua is very high in vitamin A, calcium and phosphorus and is also a great source of protein, iron, fibre, B complex vitamins, and potassium. It has a distinctive earthy flavor which is hard to describe but it tastes far better than spinach or chard in my opinion. It becomes very creamy in texture when cooked and blended. I added red lentils and sweet potato to amp up the protein, fiber, minerals and also to make the soup velvety smooth and rich. There is not much protein in sweet potato as such, but when paired with other protein rich foods it boost its protein intake.
If you give this soup a try and enjoy it too, click a pic and tag it on Facebook , Twitter or Instagram. This will keep me motivated to develop more interesting recipes.
Vibrant green, velvety soup made with lambsquater, red lentil and sweet potato.
Ingredients
- 1 bunch bathua (lambsquarter)
- 1/3 cup masoor daal (red lentil)
- 1 (150g) sweet potato, diced
- 1 tbsp garlic, chopped
- 1/2 cup onion, chopped
- Sea Salt and black pepper to taste
- 1 tbsp desi ghee or coconut oil or olive oil
- 3 tbsp Lemon juice
- 1/4- 1/3 cup green pumpkin seeds
- 3 cups reduced sodium chicken broth or vegetable broth (more if required)
- 1/4 cup whipped yogurt for garnish
Instructions
- Strip off bathua / lambsquarter leaves and discard the stems. Wash the leaves in a colander under running water.
- Heat oil in a pot. Add onion and garlic saute until fragrant. Add sweet potatoes, and cook for a minute or so, while stirring.
- Now add rinsed lentils, lambs quarter, broth, sea salt and pepper, cover and let simmer for 10-12 minutes until the vegetables and lentils are soft.
- Meanwhile make the topping.
- Roast pumpkin seeds in a dry skillet for 4-5 minutes over medium heat, stirring constantly, until puffed and golden.
- If you are using Greek yogurt add a tbsp of water/ broth to make it cream like consistency.
- Using a hand blender or a counter top blender, puree the soup until smooth and velvety.
- Add lemon juice and pumpkin seeds (reserving some for garnish).
- Season with salt and pepper to taste. Reheat the soup slowly in a pot.
- Ladle into serving bowls, top with a swirl of yogurt and pumpkin seeds.
- Serve with warm crusty bread or sandwich.
If you are not familiar with this wild edible weed and want to know more about it, check out the following articles.
What is Lambsquarters and from where you can get?
Sauteed Bathua (my recipe)
This recipe is apart of Allergy Free Wednesdays. Gluten Free Fridays.
Angie@Angie's Recipes
I don’t think I have ever come across lambsquarter over here. Your soup looks very tasty and healthy as well.
Piyali
While going through the post I realised that not only have you loaded the bowl with health but there shall be a splash of yumminess with every spoon. The dal will enhance the creaminess of the soup while the zing from the lemon will make the whole combo oh so delicious. Loved it and bookmarked it.
Balvinder
Thank you for expressing your love for this recipe so beautifully. Lots of Love my dear friend!
Shubha
Just superb!! Its difficult to find bathua in the place i stay too.. But will keep an eye out.. Definitely want too try this recipe..loved the preparation and presentation ..esp with toasted pumpkin seeds..
Balvinder
You stay in U.S. nah! Check the local farmers market.
Malti Sharma
Looks delicious! I knew bathu has many health benefits but never really cooked in anything other than saag. Now this vibrant green color of your soup 🙂 and pumpkin seeds on top is pushing me over the edge to give it a shot.
Juliana
Beautiful soup Balvinder…although I have never heard or seen this wild weed…it sure sounds delicious! Love that you garnish with yogurt…
Have a great week 🙂
Sridevi Ravi
When I saw the title I thought it was a lamb dish. I had my sheepish grin when I realized it is a green and enjoyed reading this. I have seen this in Indian markets but never dared to buy it as I haven’t tasted it before. Does it have a particular taste, Bal?
Blackswan
I’m not familiar with lambsquarter, but always enjoy a bowl of healthy soup. xoxo
Monica
It’s great to learn about lambsquarter, which I’d never seen or heard of. Soup does seem to come to the rescue for so many occasions/reasons. We were on vacation recently and I felt so good one night when we settled down and I had a big bowl of hot lentil soup. I enjoy all kinds and can’t get enough.
Katerina
It is a long winter here in Greece and I could certainly use a delicious soup as this one!
Bam's Kitchen
Thanks for introducing me to a new green veggie. I have never seen or cooked with this before. I will have to keep my eye out for it. Beautiful soup, so vibrant and healthy.
Kitchen Belleicious
those pumpkin seeds at the perfect hint of texture to the top of the soup. I love it and the color is just stunning
swathi
Delicious soup balvinder I need to check for Lambsquarter.
Vicki Bensinger
hi Balvinder,
I haven’t seen a post from you in a while so thought I’d stop by. I hope everyone is well!
Your soup looks quite tasty and healthy. Thank you for sharing the recipe.
Balvinder
Hi Vicki,
Yes, I am perfectly well, got some important things that need my attention.
Thank you for your concern, though. I am so glad you stopped by!