You must be wondering, ‘what is wild spinach and why isn’t it at the produce section in supermarkets?’ That’s because it’s an edible weed that grows around agricultural fields. Believe it or not but the wild spinach recipe is a popular component in Latin Cuisine. Commonly known as Lambsquarter, people feel skeptical about cooking with edible weeds but when cooked right, it adds texture, aroma, and taste to dishes like no other. So let’s get started!

Lambsquarter Soup Recipe

Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Entrée (main meal), Soup
Cuisine Mexican
Servings 8
Calories 299 kcal


  • 3 lb turkey, pheasants, or chicken wings
  • 1 quart chicken broth
  • 2 lb freshly picked wild spinach (lambsquarter)
  • 2 tsp Mexican oregano
  • 4 bay leaves
  • 1 onion, thinly sliced
  • 3 celery stalks, chopped
  • 1 red pepper, thinly sliced
  • Lime juice to taste
  • Cayenne Pepper to taste
  • Himalayan Salt to taste
  • Ground black pepper to taste

Optional Add-ins

  • 1 oz cherry tomatoes, sliced in halves
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 sprig epazote herb


  • Place your choice of protein in a pot and add the chicken stock
  • Add another 8 cups of water to the pot, turn on the stove and let it all simmer
  • Add epazote, oregano, onion, celery, cherry tomatoes, minced garlic and red pepper
  • Let the mixture simmer for about 2 hours
  • Now you will notice the meat will start to fall off the bone
  • Carefully remove the meat and bones from the pot and place the meat in a bowl to refrigerate
  • If you still find any tough meat still sticking to the bone, let it simmer for another 10 minutes in the pot
  • When the meat is finally tender remove it from the bone and shred it, this extra step makes a better tasting broth
  • After you have removed all the meat from the pot, strain the broth well, sieve the mixture to remove any remaining debris
  • Wash your pot and put it on the stove again
  • Pour the strained broth back into the pot
  • Add the shredded meat into the pot, allowing it to cook for 10 minutes
  • Add the lambsquarter into the simmering concoction and stir for another 10 minutes
  • Once all the ingredients are incorporated add a dash of cayenne pepper, salt, and lime juice
  • Serve hot!

Tips for this recipe

  • You can store the soup in an airtight container and refrigerate, you can keep them up to 5 days
  • Buy fresh produce over packed ones
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The Wild Spinach Soup is ready to eat! Ladle a nice hot serving over warm rice and enjoy. This method of cooking wild spinach is widely popular in Mexico. Over there, the locals call it by the name Huauzontles. So, if you try this recipe out, do let us know how it went!

Dishes to Pair With

Wild Spinach Soup pairs well with other dishes as well such as:

More Recipes

Eating healthy requires loads of recipes to refer to and we have the right healthy recipes for you! If you want to try a carbs-based spinach recipe, have a look at the Spinach Dip Hawaiian Bread Recipe. The Spinach Quiche is a flavorful pastry topped with healthy greens. Orzo Spinach Salad is a great way of incorporating pasta into everyday salads. Want something colorful and tasty to lift your spirits? Try the Whole Foods California Quinoa Salad Recipe.

If your heart is set on soup then have a look at the Vegan Noodle Soup with Silken Tofu Recipe. A lentil soup with an array of spices and fragrances is Spinach Dal Andhra.

Identifying Lambsquarter

Wild spinach is commonly known by its classier name Lambsquarter; it grows in disturbed areas like abandoned plots and yards. The best way to know that the weed you’re uprooting is edible wild spinach is to closely look at the leaves. The leaves are triangular or arrowhead in shape and have purple-hued edges. Their stems have pinkish strips and the plant grows up to 7 feet tall. They are rich in vitamin C, vitamin A, folate, and manganese.