Valerian and Basil Soup

Valerian and Basil Soup
  • Type
    Soups and Stews
  • Difficulty
  • Flavor
  • Course
  • Estimated Time
    30 Minutes
  • Served
  • Pairing
    Warm, crusty bread


  • Garlic
  • Basil
  • Black Pepper
    Black Pepper
  • Valerian
  • 1 clove of Garlic (peeled, chopped)
  • 150 grams of Basil (leaves)
  • 1/2 teaspoon of Black Pepper (or to taste)
  • 30 grams of Butter
  • 1/2 teaspoon of Salt (or to taste)
  • 800 milliliters of vegetable broth
  • 6 spring onion (chopped)
  • 120 grams of Bulgur (fine or medium variety)
  • 300 grams of Valerian (leaves)


This leafy savory soup is packed with vitamins, color, and flavor; serve it up at lunchtime with a warm, crusty roll for dunking.

  1. Bring the vegetable stock to the boil in a saucepan over medium heat. Rinse the valerian and basil leaves in cold water, then add them to the stock. Leave to boil for 3 minutes, stirring occasionally. Season with salt and black pepper, to taste.(6 minutes)
  2. Transfer the leaves and 1/3 of the liquid into a food processor; leave to cool for 5 minutes, then purée. Keep the liquid in the saucepan hot.(5 minutes)
  3. Meanwhile melt the butter over a medium heat in a different saucepan. Add the spring onions and cook for 3 minutes, until softened, then add the garlic and cook for a further 30 seconds.(4 minutes)
  4. Stir in the bulgur, then pour in the leftover vegetable stock; cover the saucepan and leave bulgur to soak for 10 minutes. Add the puréed leaves to the bulgur mix and stir.(10 minutes)
  5. Before serving, reheat gently, stir in yogurt and season with black pepper to taste. Garnish with extra basil leaves or sprig.(5 minutes)

Follow steps 1 - 4 to prepare this soup in advance, and refer to step 5 prior to serving.