Friday, April 23, 2010

Nettle Greens Soup

It seems to me that this year is the year of the nettle.
I have never seen so many people embracing the gifts of the stinging plant with such excitement. Nettle soup, nettle smoothies, nettle infusion...you're writing about nettles on blogs, in magazines, and just chatting about it to friends. I love it!

This year I've been cutting nettles to share with friends and even digging it up for others to start their own patch. And there's plenty to go around. Over the years our nettle patch has gotten huge...

Around here we've been enjoying nettles in our daily smoothies and sometimes as a cooked green with dinner. I've written already about why we use nettles and how I harvest it. So now I'll just share another nettle recipe. I made this mildly spicy soup with the expectation that Ed and I would be the only ones to eat it, but Rainer surprised me by eating two bowls! Enjoy...

Nettle Greens Soup

1/2 onion
1 leek
4 cloves garlic
2 cups dices potatoes
2 cups chopped cauliflower
1 cup celery
large bunch nettles
1 1/2 quarts vegetable stock
2-3 cups nut/seed milk
handful garlic mustard greens
1/2 tsp salt
1 tsp garlic powder
pepper to taste
1/4 cup nutritional yeast

Saute onions, leeks and garlic (I usually saute in water to avoid heating oils). Add stock, potatoes, cauliflower, celery, and nettles. Simmer for until potatoes are soft. Turn off heat and stir in nut/seed milk, garlic mustard greens, salt, garlic powder, and pepper. Blend together, then stir in the nutritional yeast. Garnish with garlic mustard flowers before serving for a little spicy bite.