>> 2 plum tomatoes, cut in half
>> 3 cups of water
>> 3 cloves of garlic
>> 1/2 lime, juiced
>> 1 tbsp olive oil
>> 1 tsp honey
>> 1/2 tsp sea salt
>> 2 cups freshly picked lamb’s quarters leaves, finely chopped
>> 1/2 avocado, finely chopped
>> 1 red pepper, thinly sliced
>> 1 large onion, finely chopped
>> 2 celery stalks, chopped thin
>> Edible flowers petals for garnish
Place the first seven ingredients into a food processor, and blend until smooth. Pour into a saucepan and place on the stove.
Over low heat, place a dollop of butter or two tablespoons of coconut oil in a skillet. Once melted add the red pepper, onions and celery; sauté until vegetables are softened.
Add the sautéed vegetables to the saucepan. Then add in the lamb’s quarters and avocado.
Simmer (do not boil) minimum 20 minutes to allow flavors to blend well with one another. If desired, this can be simmered up to 40 minutes.
If desired, garnish with marigold flower petals or other edible flower petals.
Wild Edibles in Recipe: Lamb's Quarters
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Soups
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