Nettle Soup
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 6
- 3 cloves garlic
- 2 t olive oil
- 1 onion peeled and chopped
- 8 c broth (chicken)
- 6 potatoes
- 8 c nettle leaves
- Carbohydrate 39.7499333333333 g
- Cholesterol 0 mg
- Fat 4.72253333333333 g
- Fiber 5.05016677459081 g
- Protein 4.66326666666667 g
- Saturated Fat 0.686665 g
- Serving Size 1 1 Serving (238g)
- Sodium 14.0283333333333 mg
- Sugar 34.6997665587425 g
- Trans Fat 0.171238333333334 g
- Calories 215 calories
1-In a large soup pot, heat the oil until hot, and add the onion. Sprinkle a little salt over it and saute until the onion starts to soften (about 5-7 minutes). Add the garlic and saute for a minute or two more. 2-Add the broth and potatoes and bring to a simmer, turn down heat and simmer for about 20 minutes or until the potatoes are soft. (If using homemade broth, I also like to salt it a bit at this stage too.) 3-Now add the nettle leaves, and cook for about five more minutes. You can just mash up the soup a bit with the back of a wooden spoon for a rustic soup, or you can puree it into a smooth soup (which we did and prefer). For those who can have dairy, finishing this soup off with some cream would be great too. Salt and pepper to taste and serve.
