Creamy Nettle Soup
by Debra Daniels-Zeller
|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)|
- 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.