Living in New Mexico, I've heard of several recipes for Tumbleweed Soup for years. I slightly changed my grandmother's recipe that she'd found in an old New Mexican Native American Indian cookbook for what I had.
2 C tender new shoots from Spring tumbleweeds, washed well
Barely cover with water. Boil for 15 minutes. Then puree in blender.
Add more water.
Then add & cook with tumbleweeds for 20 minutes:
2 medium potatoes, diced
1 medium sweet potato, diced
1 onion, diced
3 cloves minced garlic
3 carrots, diced
1 apple, diced
1 C diced cabbage
1 large tomato, diced
1/2 C green chili
Add and cook another 10-15 minutes:
1 C salsa
1 C cooked beans
1/2 C nopalitas
1 C hominy
Top with shredded cheddar cheese and juice of lime.
Serve with corn chips, corn tortillas, cornbread or tortilla chips.