Nettle Soup
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 carrot peeled and diced
- 1 cloves garlic minced
- 3 leeks OR 2 large white onions diced
- 1 large potato or sweet potato peeled and thinly sliced
- 8 cups vegetable stock
- 4 cups washed stinging nettles
- ½ teaspoon salt
- ½ teaspoon pepper
- OPTIONAL: top with avocado jalapeno, and nutritional yeast
Instructions
- In a large soup pot over medium-low heat, warm olive oil. Add the carrots, leeks and potato and cook for 10 minutes or until veggies start to soften. Add the stock, bring to a boil reduce heat to a simmer and cook for 10-15 minutes or until potatoes are soft.
- Add the nettle leaves and simmer for about 1 minute to wilt. Remove from heat and in a blender, blend the soup until very smooth.
- Return to pot and season with salt and pepper. Serve.
Notes
NOTE: Please use caution when handling nettles. Wear gloves while handling the uncooked plant as they leaves will sting .
Nettle is a good source of nearly all vitamins and minerals. It is one of the few plants that is high in protein.