Cream Of Nettle Soup Vegan Recipes
NETTLE SOUP
Get your gloves on to forage for wild plants like nettles - once cooked they have a spinach or cabbage flavour
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.
- Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
CREAM OF NETTLE SOUP (VEGAN)
Don't worry - they don't sting when cooked! Nettles are very nutrient rich and of course - free! Don't gather them beside a busy road where they will have been contaminated by traffic fumes - we pick them in our garden. If you keep cutting them from springtime you get a regular supply of fresh leaves. Though we stop using them into summer as they seem to get rather insecty!
Provided by Lucy Burnett
Categories One Dish Meal
Time 30m
Yield 1 large ot of soup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion and garlic in the oil or margarine for a few minutes.
- Stir in the nettles (no need to chop or remove stalks) until they soften.
- Stir in the flour and gradually add the soya milk and water or stock, stirring all the time.
- Add seasonings and liquidise.
- Delicious.
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5/5 (2)Total Time 30 minsCategory SoupCalories 170 per serving
- In a medium pot, sauté shallot and garlic in olive oil 3–4 minutes, over medium heat, until fragrant and golden. Add potatoes, stock, salt, and pepper and bring to a simmer, covered. Simmer until potatoes are very tender, about 10–15 minutes.
- When potatoes are tender, carefully add nettles ( using gloves or tongs) and stir, letting them wilt, about 1 minute. Do not boil. Turn off the heat and let the pot cool. The hot water will neutralize their sting.
- Once cooled, blend until very smooth. Add the fresh tarragon and a squeeze of lemon and blend again. Taste and adjust salt and lemon.
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- Pick over the nettles to remove any large stems, bad leaves, or bits of debris. Make sure to wear gloves for this part - preferably fairly robust ones.
- Bring a large pot of lightly salted water to a boil. Add the nettles (make sure to wear your gloves) and blanch for 90 seconds, then remove, rinse with cold water to stop cooking, and drain.
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