Stinging nettle soup
Ingredients
- 400 gr young stinging nettle leafs (wear gloves while picking them) well washed and coarsely chopped
- 2 or 3 potatoes, peeled and cut in pieces
- 3 cloves garlic, cut into chunks
- one small onion, cut into chunks
- 1 litre vegetable broth
- 3 tbsp olive oil
- salt & pepper
- garnish: some walnuts & linseeds
- non vegan option: add cream or yoghurt in your soup-bowl
Directions
Fry the onion over low heat in a saucepan. After a couple of minutes add the garlic and a little while later the potato pieces. Cook over medium heat for a minute, then add the stinging nettle and the vegetable broth. Bring to boil and let simmer for 20 minutes.
With a hand-held blender, puree the soup mixture until smooth. Bring to taste with salt & pepper.
For the non-vegan option: add a generous amount of cream or yoghurt in your soup-bowl.
Garnish with walnuts and linseeds.This soup is best enjoyed in springtime
