Lambsquarters and Potato Soup
Lambsquarters and Potato Soup is a rustic, earthy soup made from foraged lambsquarters (a wild green) and potatoes, often simmered with onions and garlic. It's a traditional dish found in various forms across North American and European countryside cooking, especially where lambsquarters grow wild.
🍽️ Nutrition at a glance
This soup is moderate in carbohydrates from the potatoes, low in fat, and provides a good source of plant-based protein from the greens. It's rich in vitamins A, C, and K, as well as minerals like iron and calcium, with a rough calorie estimate of 150-200 kcal per serving.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 6 g |
| Carbs | 30 g |
| Fat | 3 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 400 mg |
| Vitamin A | 250 µg |
| Vitamin C | 25 mg |
| Vitamin K | 150 µg |
| Iron | 3 mg |
| Calcium | 120 mg |
| Potassium | 450 mg |
| Magnesium | 40 mg |
| Folate | 80 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Lambsquarters, often considered a common garden weed, is a nutritional powerhouse with more protein and vitamins than many cultivated greens. This soup represents a historical practice of foraging and using wild, abundant plants to supplement diets.
