Valerian and Basil Soup

Updated: Nov 27, 2018

Valerian and Basil Soup
General Information
  • TypeSoups & Stews
  • DifficultyEasy
  • FlavorSavory
  • CourseMain
  • Estimated Time30 minutes
  • ServedHot
  • PairingWarm, crusty bread


  • Valerian
  • Garlic
  • Onion
  • Basil
  • Asparagus
  • Black Pepper
    Black Pepper
  • Olive Oil
    Olive Oil
  • Salt
  • Water
  • Greek yogurt
    Greek yogurt
  • Potato
  • 1/2 cup of Valerian (fresh leaves, chopped)
  • 1 clove of Garlic
  • 1/2 Onion (chopped)
  • 1 cup of Basil (fresh leaves, chopped)
  • 1 cup of Asparagus (chopped)
  • 1/2 teaspoon of Black Pepper (or to taste)
  • 2 tablespoons of Olive Oil
  • 1/2 teaspoon of Salt (or to taste)
  • 4 cups of Water (or veggie broth)
  • 1/4 cup of Greek yogurt
  • 2 Potato (peeled and cubed)


This leafy savory soup is packed with vitamins, color, and flavor. Basil contributes with its unique aroma, as well as its essential oil, known for its anti-inflammatory and digestive properties. Potatoes are not only filling, but also rich in antioxidants, beneficial in controlling blood pressure. Asparagus, on the other hand, is packed with fiber and iron, helpful in weight loss and anemia prevention. At last, the soothing properties of valerian make this soup a perfect comfort food, especially on cold days.

  1. In a pot on medium heat, sauté onions and garlic until translucent.(2 minutes)
  2. Add the potatoes and asparagus. Cook for 2 minutes, stirring occasionally.(2 minutes)
  3. Add the water and spices, mix well, and cook until all vegetables are tender.(20 minutes)
  4. Mix in basil and valerian and cook for two more minutes.(2 minutes)
  5. Take off the heat and let the soup cool down slightly. Then transfer it into the blender and cream until smooth.(3 minutes)
  6. Mix in the yogurt and serve immediately, garnished with basil.(1 minute)