While you may know nettles as a pesky plant that stings you as you're hiking through fields, don't be alarmed – when they're simmered in a soup they are absolutely delicious. This soup is full of tender potatoes, onions, carrots, garlic, and (obviously) nettles which, have a similar flavor to spinach. Plus, fresh nettles have a ton of detoxifying attributes so you can feel great about the flavor and the health benefits of this soup!
Foraged Nettle Soup [Vegan, Gluten-Free]
- Half a bag of nettle tops (about 7 ounces)
- 1 teaspoon rapeseed oil
- 1 large onion, sliced
- 2 cloves of garlic, sliced
- 2 medium potatoes, peeled and chopped
- 1 carrot, chopped,
- 4 1/4 cups vegetable stock
- 1/2 can coconut milk
- Salt and pepper to taste
- In a slow cooker or large stock pot, heat the oil on medium heat and add the onions. Cook them slowly for 5 -7 minutes until they're softened.
- Add the garlic, potatoes, and carrot and stir the soup. Let it simmer for a couple more minutes before adding the vegetable stock.
- Once the stock is added, heat this until it's simmering and add the nettles into the pot.
- The nettles will be overflowing out of your pan, but as they cook they will start to reduce and you will be able to mix them into the stock. Simmer them mixture gently for 20 minutes until the potatoes are soft.
- Blend soup with either and immersion blender or in a blender or food processor until it's smooth.
- Season it with salt and pepper to taste
- Serve the soup with a swirl of coconut milk on the top.