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Nettle soup for cool evenings

It’s autumn already. Days shorten and the temperature lowers day by day. We can still find some fresh nettle in the garden or in the wild to cook something delicious and nutritious to strengthen our immune system for the winter. If all the nettle had gone to sleep by this time, we can still use dried or frozen nettle we preserved during the growing season.

Let’s cook a heartwarming soup!

Ingredients:

  • 150 g of fresh/frozen nettle leaves rinsed or 2 cups dried leaves soaked in water for a few hours
  • 20 g of ginger finely chopped
  • 1 fennel root cut in pieces
  • 1 big sweet potato cut in pieces
  • 1 onion chopped in small pieces
  • ½ leek chopped in slices
  • 1 garlic clove finely chopped
  • 1 green apple cut in pieces
  • few drops of olive oil
  • salt/pepper to taste

Preparation:

Saute the ginger, onion, leek and garlic in a few drops of olive oil until they release their pleasant smell. Add the rest of the veggies and the nettle. Stir and cover with water, then bring to boil. When your ingredients are cooked, remove from fire and blend until you have a creamy texture.

Serving suggestions:

Add some spicy olive oil and a few drops of lemon to your plate. You can grill small pieces of Pleurotus mushrooms and add them to your soup as a crispy surprise. Alternatively, you can roast some pine nuts, or sunflower seeds/pumpkin seeds, or make some crouton from your old bread.

Bon appetit!

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