Burdock root is a good source of Vitamin B6, Magnesium, and Potassium, among other nutrients. Japanese children use it to play burdock swordfighting until they are scolded by their parents. The downside to burdock is its slightly bitter taste. It is known that sweet, bitter, and umami are used by the same taste receptors in the tongue, so I figured adding sweet elements to the soup would counter this bitter taste. I caramelized the onions in a pot before adding anything else to the soup, which enhances the onions' natural sweetness.
750 mL water
250 mL milk
Enough bouillon for 500 mL soup
2 large potatoes
1 large carrot
3 celery sticks
1 long burdock root
2 large onions
3 green onion sticks
Put the vegetables in the pot in the following order, with a minute or two between each ingredient:
onions -> carrots -> green onions -> celery -> burdock root -> potatoes
Simmer in low heat for 20 minutes, and then add milk.
Simmer 20 more minutes in low heat and serve.
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