This broth is simple, nourishing, and made from ingredients long associated with healing in folk traditions. Garlic and onion were used during plagues. Bitter greens like nettle and dandelion support digestion and immunity. Herbs like thyme and sage ease coughs and soothe sore throats. It’s the kind of potion you’d make when someone was unwell — or when your own soul needed calming.

Ingredients

(makes 2–3 servings)

• 1 tablespoon olive oil or animal fat (e.g. duck, if traditional)

• 1 large onion, thinly sliced

• 4 cloves garlic, crushed

• 1 teaspoon dried thyme

• 1 teaspoon dried sage or fresh leaves if available

• 2 bay leaves

• 1 handful nettles, wild spinach, or dandelion greens (or use kale or chard)

• 1 small potato, diced (for heartiness)

• Optional: a pinch of dried lavender or lemon balm

• 4 cups vegetable or chicken stock

• Salt and black pepper to taste

• Optional garnish: a few crushed walnuts, drizzle of garlic oil, or torn sourdough

Method

1. In a heavy pot, heat the oil over low heat. Add the sliced onion and cook slowly until soft and golden — about 15 minutes. Stir often.

2. Add the garlic, herbs, bay leaves, and potato. Stir for 2 minutes until fragrant.

3. Pour in the stock and bring to a gentle simmer.

4. Add the greens and cook for another 10–15 minutes, until the potato is soft and the greens are tender.

5. Season with salt and pepper. Remove bay leaves.

6. Serve hot, with a drizzle of oil or crumbled walnut if desired.

Healing Notes

• Onion & Garlic: Believed to ward off illness, boost immunity, and “clean the air” during plague times.

• Thyme & Sage: Traditional antiseptic herbs for cough, sore throat, and digestion.

• Nettles/Dandelion: Used for blood purification and spring vitality.

• Potato: Earthy comfort, added to “ground” the broth and body.

This soup is about care, slowness, and old wisdom — stirred into something warm and life-giving.