Thistle Root Soup — A Foraging Recipe from the Tour Guide Ofek Ron-Carmel

Thistle Root Soup — A Foraging Recipe from the Tour Guide Ofek Ron-Carmel

There are many thorns in the wild, but few are as nutritious and healthy as the common thistle. It is one of the most common plants in the open grove, along roadsides and on almost every route we travel in the country from the  Negev to the Golan Heights. It’s family – the composite family (the composite plants are eudicots and are considered to be the most highly evolved plants), and it can be found in the Mediterranean, Northern Europe, North America, and even Australia and New Zealand. Thistle has many medicinal properties and is considered the champion of detoxification of nature. Thistle seeds have a substance called Slimarin, which has been scientifically proven to repair damage and liver disease. But most importantly – this is a really delicious plant! In Arabic, the thistle is called “Hurfish al Jamal” – the camel artichoke, and in the recipe, in front of you, you will understand exactly why. Thistle root has a rich artichoke flavor, and in soup, their taste improves. It is important to emphasize that the thistle roots should be collected in small quantities, and only if there is an abundance of the plant in the area. Removing the root does not allow the plant to grow again, and we will be happy to continue to enjoy it all year round.

Recipe for Thistle Root Soup (Quantities Vary According to the Number of People):

Ingredients –

• Potatoes
• Parsley
• Onion
• Garlic
• Roots, leaves, and thistle stems

Instructions –

1. Cut the onion, potatoes, parsley root, and garlic into medium pieces, and fry for 3-5 minutes in olive oil in a large pot
2. Chop the thorns of the thistle leaves with scissors and cut them into strips
3. Add the thistle stalks, leaves, and thistle roots (can be cut or left full size)
4. Add boiling water to the vegetables, season with salt and pepper, and cook over low heat
5. After 20-30 minutes the soup is ready, bon appetit!