You can also use ground dried nettle found in health food shops, or cut open a few teabags of some nettle leaf tea. However you get hold of your nettles, they are a must for this delicious soup, adding a creamy, spinach-like taste whilst being exceptionally good for you, too.
(Serves 2)
You Will Need:
- 1 large onion, roughly chopped
- 1.5 cups chopped potato
- 2 cloves of garlic
- 1/2 head of broccoli, roughly chopped
- 1 litre hot vegetable stock
- 1-2 handfuls of washed nettles (fresh, frozen or dried) -or- 2tbsp ground nettle leaves
- 1 Bay Leaf
- Salt & pepper to taste.
- Optional cream or creme fraiche to serve.
Step 1. Heat one tablespoon of olive oil in a large saucepan on a medium heat. Add the onion and sauté for 2-3 minutes. Next, add the potato and continue cooking for 3-4 minutes, stirring regularly - meanwhile here you can chop the garlic and the broccoli if you need to.
Step 2. Working quickly so as not to burn the garlic, add the garlic and stir constantly for 1 minute whilst it cooks. Then add the stock, broccoli and bay leaf and simmer for 5 minutes.
Step 3. Now add your nettles, stir, cover and simmer for another 10 minutes, or until the potato and broccoli is fully cooked and soft.
Step 4. Now it’s time to blend the soup! You can use either a stick blender, or a stand alone blender, working in batches if necessary until a smooth, creamy consistency is achieved. Once blended taste and season, returning back to the pot to keep warm.
Step 5. Serve in warmed bowls with a swirl of cream and freshly cracked black pepper, perhaps with some crusty bread on the side for dipping, too.
