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Very Wild Nettle Soup

Foods from the 'wild'

Course Soup
Diet vegan
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 4 bowls
Author Fanny (The FoodRemedy)

Ingredients

  • 4 juniper berries
  • 2 bay leafs
  • 1 tsp coconut oil
  • 1 onion
  • 2 clove garlic
  • 1 leek
  • 1 carrots
  • ½ celeriac, small
  • 1 parsnip
  • 200 g nettle tops
  • 1 tsp salt
  • pepper
  • ½ lemon juice
  • Water

Method

  1. Finely dice onion and garlic

  2. Cut all veg into small cubes

  3. Using rubber cloves rinse nettle tops, shake off excess water and cut roughly

  4. Heat large sauce pan and dry roast juniper and bay leaf until fragrant

  5. Add oil and melt

  6. Add the onion and garlic

  7. Sauté until soft and fragrant

  8. Add all the other veg bar nettle

  9. Sauté until soft and fragrant

  10. Add enough water to cover the veg and bring to the boil

  11. Simmer until all veg is soft

  12. Turn down heat and add nettle; heat them for 2-3 minutes until wilted

  13. Add lemon juice, more salt if needed and pepper to taste. Done!

Recipe Notes

The prep time is longer if you count in the walk to pick the nettles!