Nettle and Young Potato Soup
Foraged spring nettle soup with tender young potatoes, sweet red onions & wild garlic pesto — earthy, green & full of April flavors!
Ingredients
6 cups of loosely chopped stinging nettles
2 tbsp. coconut oil ( I sometimes use a combo of walnut and olive)
2 small sweet red onions, chopped 3 cloves of garlic or 1 ½ tbsp. of last week’s wild garlic pesto
5 – 7 small spring potatoes, cubed. 6 cups of vegetable stock ( I sometimes use 2 miso cubes instead)
salt and pepper to taste ( if you want a more potent taste use Kama Namak or black salt.)
Directions
1. Use young nettle leaves. Separate from the stems and roughly chopped
2. Heat oil over medium heat and fry onions until soft. 2 – 3 minutes.
3. Add garlic and potatoes and cook for 5minuets over medium heat while stirring now and then.
4. Add nettles and stock and bring to a boil.
5. Let simmer for 15- 20 minuets.
6. Remove from heat and puree with immersion blender until smooth.
7. Taste and add salt and pepper.
Serve with a dollop of coconut cream or a sprinkling of nut parmesan and home baked bread