Nettle soup
Nettle soup is one of the things I totally love about spring time. To pick something fresh from the outside and make something this tasty! It is cheap to make too. If you would like to make the recipe vegan, use the vegan option stock cube and just omit the Crème Fraiche.
Equipment
- 1 Pot
- 1 Handheld Blender
Ingredients
- 400 ml Water
- 1 Knorr Vegetable stock cube or similar
- 1 tsp Cold pressed Rapeseed oil
- 1 medium Brown Onion
- 1 large Potato
- 75 g Nettles
- 2 tbsp Crème Fraiche or Cream
- 1-2 tbsp Sherry optional
- Salt, Pepper and Cayenne pepper to taste
Instructions
- Add 400ml Water, the Stock Cube and Rapeseed oil to the pot. Bring to a boil400 ml Water, 1 Knorr Vegetable stock cube, 1 tsp Cold pressed Rapeseed oil
- Peel and chop the Potato and Onion into small cubes and add to the pot1 medium Brown Onion, 1 large Potato
- Simmer for 15 min until Potatoes are soft.
- Add the well washed Nettles and simmer for another 1-2 minutes75 g Nettles
- Blend the soup with a handheld blender until smooth.
- Add Crème Fraiche and Sherry, these are both optional but will give a fuller taste and creamier texture.2 tbsp Crème Fraiche or Cream, 1-2 tbsp Sherry
- Add Salt, Black Pepper and Cayenne Pepper to tasteSalt, Pepper and Cayenne pepper
- Serve piping hot with a spoon of Crème Fraiche and some bread. You can also serve the nettle soup with half of a boiled egg, this looks nice for Easter.
Notes
This recipe for Nettle Soup is calculated for 2 people as a main course. It would also work as a starter for 4 people.