We’re a family of soup lovers, and today’s recipe is a vibrant green soup made with a wild edible weed! I know it’s April and technically spring, but in Richmond (BC), spring doesn’t always feel like spring — you get a week of sunshine, and then it’s back to rain.
When I spotted lamb’s quarters at an Indian market today, I immediately picked up a bunch to make a bowl of comforting, belly-warming soup. Known as “Bathu” in Punjabi and “Bathua” in Hindi, this leafy green is in season only briefly during spring, early summer, and sometimes in winter — so grab it while you can!
Despite the simple ingredients, this soup is a nutritional powerhouse. Bathua is rich in Vitamin A, calcium, phosphorus, protein, iron, fiber, B-complex vitamins, and potassium. It has a distinct earthy flavor — in my opinion, better than spinach or chard — and turns beautifully creamy when cooked and blended.
To boost the texture and nutrition, I added red lentils and sweet potato. While sweet potatoes aren’t high in protein on their own, pairing them with protein-rich lentils enhances the overall nutrient profile and creates a smooth, velvety soup.
If you try this soup and love it too, snap a photo and tag me on Facebook, Instagram, or Twitter — it keeps me inspired to create and share more wholesome recipes!
Vibrant green, velvety soup made with lambsquater, red lentil and sweet potato.
Ingredients
- 1 bunch bathua (lambsquarter)
- 1/3 cup masoor daal (red lentil)
- 1 (150g) sweet potato, diced
- 1 tbsp garlic, chopped
- 1/2 cup onion, chopped
- Sea Salt and black pepper to taste
- 1 tbsp desi ghee or coconut oil or olive oil
- 3 tbsp Lemon juice
- 1/4- 1/3 cup green pumpkin seeds
- 3 cups reduced sodium chicken broth or vegetable broth (more if required)
- 1/4 cup whipped yogurt for garnish
Instructions
- Strip off bathua / lambsquarter leaves and discard the stems. Wash the leaves in a colander under running water.
- Heat oil in a pot. Add onion and garlic saute until fragrant. Add sweet potatoes, and cook for a minute or so, while stirring.
- Now add rinsed lentils, lambs quarter, broth, sea salt and pepper, cover and let simmer for 10-12 minutes until the vegetables and lentils are soft.
- Meanwhile make the topping.
- Roast pumpkin seeds in a dry skillet for 4-5 minutes over medium heat, stirring constantly, until puffed and golden.
- If you are using Greek yogurt add a tbsp of water/ broth to make it cream like consistency.
- Using a hand blender or a counter top blender, puree the soup until smooth and velvety.
- Add lemon juice and pumpkin seeds (reserving some for garnish).
- Season with salt and pepper to taste. Reheat the soup slowly in a pot.
- Ladle into serving bowls, top with a swirl of yogurt and pumpkin seeds.
- Serve with warm crusty bread or sandwich.
If you are not familiar with this wild edible weed and want to know more about it, check out the following articles.
What is Lambsquarters and from where you can get?
Sauteed Bathua (my recipe)
This recipe is apart of Allergy Free Wednesdays. Gluten Free Fridays.
Angie@Angie's Recipes
I don’t think I have ever come across lambsquarter over here. Your soup looks very tasty and healthy as well.
Piyali
While going through the post I realised that not only have you loaded the bowl with health but there shall be a splash of yumminess with every spoon. The dal will enhance the creaminess of the soup while the zing from the lemon will make the whole combo oh so delicious. Loved it and bookmarked it.
Balvinder
Thank you for expressing your love for this recipe so beautifully. Lots of Love my dear friend!
Shubha
Just superb!! Its difficult to find bathua in the place i stay too.. But will keep an eye out.. Definitely want too try this recipe..loved the preparation and presentation ..esp with toasted pumpkin seeds..
Balvinder
You stay in U.S. nah! Check the local farmers market.
Malti Sharma
Looks delicious! I knew bathu has many health benefits but never really cooked in anything other than saag. Now this vibrant green color of your soup 🙂 and pumpkin seeds on top is pushing me over the edge to give it a shot.
Juliana
Beautiful soup Balvinder…although I have never heard or seen this wild weed…it sure sounds delicious! Love that you garnish with yogurt…
Have a great week 🙂
Sridevi Ravi
When I saw the title I thought it was a lamb dish. I had my sheepish grin when I realized it is a green and enjoyed reading this. I have seen this in Indian markets but never dared to buy it as I haven’t tasted it before. Does it have a particular taste, Bal?
Blackswan
I’m not familiar with lambsquarter, but always enjoy a bowl of healthy soup. xoxo
Monica
It’s great to learn about lambsquarter, which I’d never seen or heard of. Soup does seem to come to the rescue for so many occasions/reasons. We were on vacation recently and I felt so good one night when we settled down and I had a big bowl of hot lentil soup. I enjoy all kinds and can’t get enough.
Katerina
It is a long winter here in Greece and I could certainly use a delicious soup as this one!
Bam's Kitchen
Thanks for introducing me to a new green veggie. I have never seen or cooked with this before. I will have to keep my eye out for it. Beautiful soup, so vibrant and healthy.
Kitchen Belleicious
those pumpkin seeds at the perfect hint of texture to the top of the soup. I love it and the color is just stunning
swathi
Delicious soup balvinder I need to check for Lambsquarter.
Vicki Bensinger
hi Balvinder,
I haven’t seen a post from you in a while so thought I’d stop by. I hope everyone is well!
Your soup looks quite tasty and healthy. Thank you for sharing the recipe.
Balvinder
Hi Vicki,
Yes, I am perfectly well, got some important things that need my attention.
Thank you for your concern, though. I am so glad you stopped by!