Why You’ll Love This Recipe
Lovage soup is unique and refreshing, offering a delicate herbal taste that stands out from typical vegetable soups. It’s quick to prepare, nourishing, and made with simple ingredients. The natural flavor of lovage adds a gentle complexity, making the soup feel both rustic and refined. It’s also easy to adapt for different dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh lovage leaves
potatoes
onion
garlic
vegetable or chicken stock
butter or olive oil
cream (optional)
salt
black pepper
Directions
Start by washing and roughly chopping the lovage leaves. Peel and dice the potatoes into small cubes.
In a large pot, heat butter or olive oil over medium heat. Add chopped onion and cook until soft and translucent.
Stir in minced garlic and cook for another minute until fragrant.
Add the diced potatoes and pour in the stock. Bring to a boil, then reduce heat and simmer for about 15–20 minutes until the potatoes are tender.
Add the lovage leaves and cook for another 3–5 minutes until wilted.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Return the soup to the pot, stir in cream if using, and season with salt and pepper.
Heat gently and serve warm.
Servings and timing
Serves 4 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: approximately 35 minutes
Variations
You can add leeks for extra depth of flavor or include carrots for a slightly sweeter note. For a protein boost, stir in cooked chicken or white beans. A squeeze of lemon juice can brighten the soup, while a sprinkle of fresh herbs like parsley or dill can enhance its freshness. For a vegan version, use olive oil and skip the cream or replace it with a plant-based alternative.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a little stock or water to adjust the consistency.
FAQs
What does lovage taste like?
Lovage has a strong, celery-like flavor with a slightly herbal and peppery note.
Can I use dried lovage?
Fresh is preferred for best flavor, but dried can be used in smaller amounts.
Can I freeze lovage soup?
Yes, it freezes well. Store in airtight containers and thaw before reheating.
Is lovage easy to find?
It may not be available in all stores but can often be found at farmers’ markets or grown at home.
Can I make this soup vegan?
Yes, use vegetable stock and skip the cream or use a plant-based alternative.
Can I add other vegetables?
Yes, vegetables like carrots, leeks, or celery work well in this soup.
Why is my soup too strong in flavor?
Lovage is quite potent, so use it in moderation and balance with potatoes or cream.
Can I serve this soup cold?
It’s best served warm, but it can also be enjoyed slightly chilled.
How do I thicken the soup?
The potatoes naturally thicken it, but you can add more if needed.
What can I serve with lovage soup?
It pairs well with crusty bread, toast, or a light salad.
Conclusion
Lovage soup is a simple yet distinctive dish that showcases the unique flavor of this often-overlooked herb. With its creamy texture and fresh taste, it’s a comforting option that’s both easy to prepare and satisfying. Whether you’re exploring new ingredients or looking for a light, nourishing meal, this soup is a wonderful choice.
PrintLovage Soup
A light and aromatic lovage soup with a creamy texture and a fresh, celery-like flavor. This simple dish is comforting, nourishing, and perfect for herb lovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
- fresh lovage leaves
- potatoes
- onion
- garlic
- vegetable or chicken stock
- butter or olive oil
- cream (optional)
- salt
- black pepper
Instructions
- Wash and roughly chop lovage leaves, then peel and dice potatoes.
- Heat butter or olive oil in a pot and cook chopped onion until soft.
- Add minced garlic and cook briefly until fragrant.
- Add diced potatoes and pour in stock, then bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Add lovage leaves and cook for another 3–5 minutes.
- Blend the soup until smooth using an immersion blender or standard blender.
- Return to the pot, stir in cream if using, and season with salt and pepper.
- Heat gently and serve warm.
Notes
- Add leeks or carrots for extra flavor variation.
- Include cooked chicken or white beans for added protein.
- Add a squeeze of lemon juice to brighten the flavor.
- Use plant-based cream for a vegan option.
- Store in the refrigerator for up to 3 days.
- Reheat gently and add stock if it thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
