Creamy Nettle Soup

 

by Debra Daniels-Zeller


Ingredients
(serves 4)

1 Tbs coconut or canola oil
1 large onion, diced
1/4 to 1/2 tsp crushed red pepper flakes
4 stalks celery, siced
1 head garlic; cloves separated and peeled
4 cups vegetable stock
1 baked potato, skin removed
10 cups nettles, rinsed
1/4 cup light miso
1/4 cup cashew butter
1 lemon, cut into wedges
croutons or grated Parmesan (optional)

Nettle Soup

Directions

  • Heat a soup pot over medium heat. Add oil, onion and pepper flakes. Stir, reduce heat, cover and sweat the onions until transparent.
  • Add celery and press garlic cloves into the mixture. Stir and cook for a few minutes. Blend in 3 cups of stock.
  • Purée the potato into the remaining cup of stock. Add it to the soup. Stir in nettles and bring to a boil. Reduce heat and simmer until nettles are tender.
  • Purée soup, no more than 2 cups at a time in a blender.
  • Blend in the miso and cashew butter. Return to soup pot and heat gently for a few minutes.
  • Serve with a lemon wedge and top with croutons or cheese, if desired.

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.


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