Easy Spring Nettle Soup - Pokrzywianka
Discover the wonders of easy spring stinging nettle soup – Pokrzywianka recipe. Learn how to harvest, prepare, and enjoy this nutritious dish with wild nettles that celebrate the arrival of spring.
Servings: 8
Ingredients
- 3 cups Stinging nettles leaves fresh, young and tender
- 1 Onion diced
- 1 lbs Potatoes
- 2 Carrots
- 6 cups Veggie stock or chicken stock
- 3 cloves Garlic minced
- 2 tbsp Olive oil
- 1 tbsp Onion granulated
- 2 oz Basil fresh
- 1/4 cup Coconut milk, Greek yogurt, cream Fraiche
- 1 tbsp Lemon juice or Apple cider vinegar, add more if nedeed
- salt to taste
- black pepper to tatste
- Cashew gremolata for garnish optional
Instructions
- Wear gloves to protect your hands and carefully pick 2 cups of fresh stinging nettle leaves, choosing the young and tender ones. Blanch them.In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and granulated oinion, sautéing until golden and fragrant.Add diced potatoes, carrot to the pot, stirring to coat them in the oil and onion mixture. Allow the vegetables to soften slightly.With caution, add the fresh nettle leaves to the pot. Sauté for a few minutes until the nettles wilt and release their vibrant green color.Pour in the vegetable or chicken broth, bringing the mixture to a gentle simmer. Allow the soup to cook for about 30 minutes, or until the vegetables are tender and the flavors have melded together.Add basil and cook for another 5 minutes. Season the soup with salt, pepper, and the juice of half a lemon to taste. Stir in coconut milk or Greek yogurt for added creaminess, if desired.Once the soup is ready, remove it from the heat. Using an immersion blender or a regular blender, carefully purée the soup until smooth and creamy.Ladle the soup into bowls and garnish with freshly chopped herbs, such as parsley, chives, or dill, for a burst of freshness and flavor.Serve hot and enjoy the nourishing embrace of spring stinging nettle soup!
Nutrition
Serving: 8g