Hunter's Moon Root & Herb Soup
A grounding pot of roots, white beans and woodsy herbs for the Full Hunter's Moon in Taurus — slow, earthy food for a night of gratitude and release.
25 October 2026 · 1 min read
Tonight the Full Hunter's Moon rises in Taurus, the earthiest sign of the zodiac, and it asks us to come home to our bodies and our tables.
Why this soup, under this moon
A full moon is a moment of harvest and release: we gather what has ripened and let go of what we no longer need to carry. Taurus adds its love of comfort, slowness and good food. Roots grown in the dark earth, beans for steadiness, and woodsy herbs gathered at the end of the season make a pot that matches the night.
- Thyme — traditionally an herb of courage, for what you're ready to release.
- Rosemary — the herb of remembrance, for honoring what this season gave you.
- Bay leaf — a classic wish leaf; write an intention on one before it goes in the pot.
- Nettle — mineral-rich and grounding, a deep green tonic for the turning year.
A full moon table ritual
Set one candle beside the pot. As the soup simmers, write two short lists: what I'm harvesting and what I'm releasing. Eat slowly. Afterwards, keep the first list and let the second go — fold it into the compost or the fire.
Variations
- Creamier: stir in a splash of coconut milk or cream at the end.
- Heartier: add a handful of farro or small pasta with the beans.
- Brighter: finish each bowl with chopped parsley and lemon zest.
Soup
Ingredients
- 2 tbspOlive oil or butter
- 1Yellow onion, diced
- 3 clovesGarlic, sliced
- 2Carrots, chopped
- 1 mediumSweet potato, cubed
- 1Parsnip, chopped
- 1 can (15 oz)White beans, rinsed
- 6 cupsVegetable or bone broth
- 4 sprigsFresh thyme
- 1 sprigFresh rosemary
- 2Bay leaves
- 1 tbsp driedNettle, ingredient: nettle
- To tasteSea salt, black pepper and a squeeze of lemon
Method
- Warm the oil in a heavy pot over medium heat. Add the onion with a pinch of salt and cook slowly until soft and golden, about 8 minutes.
- Stir in the garlic for one minute, then add the carrots, sweet potato and parsnip.
- Pour in the broth and add the thyme, rosemary and bay leaves. Bring to a gentle simmer.
- Simmer, partly covered, 20–25 minutes until the roots are tender. Add the beans and nettle for the last 10 minutes.
- Remove the herb stems and bay leaves. Blend one third of the pot for a creamy body, then stir it back in.
- Season with salt, pepper and lemon. Serve with crusty bread, and name one thing you are grateful for before the first spoonful.
