Spring Nettle Soup
I love Nettle season! This vibrant wild edible is a nutritious powerhouse and loves growing on the West Coast. I like to forage for these greens myself and create delicious recipes using them both fresh and dried.
The best time to harvest or buy stinging nettle is in early to mid-spring, just as the plants start to grow their new leaves. This is when they are at their most tender and flavorful, perfect for culinary use. Depending on your local climate, this typically falls between March and May.
What you will love about this recipe:
Rich in Flavour: Stinging nettle has a deep, earthy flavor that is reminiscent of spinach but with a more complex profile. This recipe brings out the best in nettles, pairing them with ingredients that enhance their unique taste.
Health Boosting: Packed with vitamins, minerals, and antioxidants, stinging nettle is a true superfood. This dish is not just a treat for your taste buds but also a boost for your health. Nettle is rich in Vitamins: A, C, and K, as well as several B vitamins.
Known for its natural anti-inflammatory and antihistamine properties, stinging nettle can help alleviate symptoms of allergies and joint pain, making it a perfect addition for spring when allergies are rampant.
The rich content of iron and vitamin C can aid in improving iron absorption and combating anemia.
Its high levels of calcium and magnesium support bone and muscle health.
Vitamin K, abundant in stinging nettle, is essential for blood clotting and maintaining strong bones.
Simple and Versatile: This recipe is straightforward and can be easily adapted to include other seasonal ingredients. Whether as a side dish, a pasta sauce, or a soup base, stinging nettle can be a star in various culinary creations.
Spring Nettle Soup
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 potato, peeled and diced
4 cups vegetable broth
4 cups stinging nettle leaves, carefully washed and chopped
Salt and pepper to taste
A splash of cream (optional for serving)
Croutons (optional for serving)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent.
Add the diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer until the potato is tender, about 15 minutes.
Carefully add the stinging nettle leaves (wearing gloves to avoid getting stung). Simmer for another 5-10 minutes, until the nettles are tender.
Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
Serve hot, with a splash of cream and croutons on top if desired.
Enjoy!