Nettle Soup
This comforting nettle soup is a celebration of spring's early bounty. The combination of fresh, earthy nettles, along with a mix of vegetables, creates a flavorful and nutritious dish that warms you from the inside out. Finished with a swirl of rich cream and a drizzle of olive oil, this soup is both satisfying and beautifully vibrant.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil , plus extra for drizzling
- 1 onion , chopped
- 1 carrot , diced
- 1 leek , washed and finely sliced
- 1 large floury potato (Maris Piper or similar), thinly sliced
- 1l vegetable stock
- 400g stinging or dead nettles , washed, leaves picked (see tips below)
- 50g butter , diced
- 50ml double cream
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
- Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4 - 6
Nutrition
- Calories: 323 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.9 milligram of sodium
Comments
No comments found.