Comfrey Soup Recipe
Serves: 4
This recipe was adapted from a recipe by Gilian Painter published in her A Herb Cookbook. It’s the best comfrey soup recipe I’ve tried. Not that I’ve tried that many I must confess.
  • 1 onion, sliced
  • 1 tablespoon butter
  • 1 large potato, peeled and diced
  • 4 cups finely chopped, tender young comfrey leaves
  • 2 cups stock (vegetable, chicken or beef)
  • ½ cup milk
  • Marmite or soy sauce to taste
  • Salt and pepper to taste
  1. Cook the sliced onion gently in butter in a large saucepan until soft.
  2. Add potato and sauté.
  3. Add comfrey and sauté all together for several minutes.
  4. Add stock, bring to boil and then simmer gently until vegetables are tender.
  5. Mash potatoes with a potato masher or if you prefer a smooth consistency blend in a blender.
  6. Heat the milk and add to the soup.
  7. Season to taste with marmite (or soy sauce), and salt and pepper.
  8. Garnish with chopped parsley and serve with toast.
Recipe by Eco Herb at