GF Vegan Nettle Soup

Nettles are a traditional wild vegetable around the world. I remember my grandma used to weed it out, telling me it's good for nothing but to treat her rheuma. But it isn't true! Nettles are high in protein and contain omega-3 fatty acids, as well as multiple minerals and vitamins. They make amazing teas and soup or even spreads! The flavor of nettles is dark and wild; you feel like you’re eating something rich and primitive. Stinging nettles, like spinach reduce greatly in volume when cooked (approximately 75%), so you’re going to need more than you think. Fortunately, nettles often grow in large colonies, so it’s easy to harvest a good quantity. You can also blanch and freeze them to use later.

nettle soup in a white dish with a slice of bread

GF Vegan Nettle Soup

Recipe Type: Soups and Stews

YIELDS 6

PREP TIME 10 min

COOK TIME 30 min

TOTAL TIME 40 min

2 tbs olive oil
1 onion, finely chopped
3 garlic, minced
2cups broccoli florets
3 cups blanched stinging nettles, chopped
4 cups veggie stock
salt, pepper to taste
1-2 spring fresh rosemary
1/2 cup vegan blue cheese
1 cup kale, chopped
1 cup vegan yogurt, cream, or creme fraiche

Directions

Heat a Tablespoon of olive oil in a pan, then add the onions and garlic and sauté for about 5-8 minutes. Cook, stirring over medium heat, until the onions become translucent, but don’t let them brown. Add in rosemary springs.

Add in broccoli florets and kale. Add the chopped and blanched nettles and season with salt, pepper. Add veggie stock. Bring the soup to a boil, then reduce heat and simmer for 20 – 30 minutes. The broccoli should be entirely soft.

Transfer the mixture to a blender and make a smooth purée. Pour the soup into a saucepan and stir in the vegan creamer. Taste and adjust your seasoning, if necessary.

You can add the vegan blue cheese before serving and let it melt I he soup and stir it in or you can add it later as topping. Either ways it makes it heavenly.

If you’d like to spice things up, shake a few drops of tabasco chipotle sauce on top.

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Photo: Imola Toth