Nettle Soup

Ingredients

• 500g (1.1 lb) fresh nettle leaves 500g (1.1 lb) fresh nettle leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 potato, peeled and diced 1 potato, peeled and diced
• 1 carrot, peeled and diced 1 carrot, peeled and diced
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 18g (Sugar: 4g)
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Wear gloves to handle the nettle leaves and remove any tough stems.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced potato and carrot to the pot, and cook for a few minutes until slightly softened.
4. 4.
   Add the nettle leaves to the pot and stir well. Cook for another 2-3 minutes until the leaves wilt.
5. 5.
   Pour in the vegetable broth and season with paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth.
7. 7.
   Return the soup to the pot and stir in the heavy cream. Heat the soup gently until warmed through.
8. 8.
   Serve the nettle soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Nettle leaves — When handling nettle leaves, it is important to wear gloves to avoid stinging. Remove any tough stems before using the leaves in the soup.

Tips & Tricks

• To make the soup more filling, you can add cooked rice or noodles.
• For a spicier kick, add a pinch of chili flakes or cayenne pepper.
• If you prefer a lighter version, you can substitute the heavy cream with coconut milk or almond milk.
• Serve the soup with a squeeze of lemon juice for a refreshing twist.
• Leftover soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the nettle soup as a starter or a light main course. Accompany it with crusty bread or a side salad for a complete meal.

Presentation advice

Garnish the nettle soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation.