The hagetisse’s stinging nettle soup recipe
Nettle is a super plant for those who need a mineral boost. And you can find it pretty much everywhere. Today, I am posting my own recipe for a delicious nettle soup.
Ingredients for 4 people:
- 600 grams of young nettle tops
- 1 large onion or 2 small ones
- 2 or 3 cloves of garlic (we like a lot of garlic, so go for 3 cloves)
- 250 grams of turnip or Jerusalem artichoke
- 25 grams of butter
- 1.5 litres of water
- Pepper, salt, lovage, parsley, thyme, rosemary, ground coriander seeds to taste
- A splash of olive oil
Pick the nettles shortly before making the soup. The use of gloves is recommended. Wash them well and set them aside in a colander.
Chop the onion and fry in the butter. If you want to make the soup vegan, you can use olive oil. Make sure you don’t let the oil get too hot. Then add the finely chopped garlic cloves. Cut the peeled turnip or Jerusalem artichoke into small cubes and add to the mixture. Finally, add the nettle tops.
Now add the water and the herbs. Let it simmer for 15 minutes. Then make it smooth and creamy using a hand blender. Last but not least, add a proper splash of olive oil, stir again and remove the pan from the heat.
You can use potato instead of turnip or Jerusalem artichoke. I prefer the latter two because of their nutritional value, but I can imagine that not everyone has them at their disposal. You can also add some fresh cream just before using the blender on the soup, if you want to give the soup a little more body.
Don’t have a hand blender? An old-fashioned masher also works. In that case, remove the nettle leaves from the stems and discard the stems. Chop the leaves before adding them to the mixture and, when the soup is done, mash the ingredients with the masher. I usually serve this soup with freshly baked spelt sourdough bread. Enjoy your meal!