Iron rich nettle soup
One of the best herb sources of iron is nettle. When cooked with potatoes and zucchini the healthy and nutritious nettle soup is born.
Servings: 4
Calories: 358kcal
Equipment
Ingredients
- 2 cups nettle leaves
- 4 potatoes
- 1 zucchini
- 4 cups vegetable broth
- 1 clove garlic
- 4 tbsp sunflower seeds roasted, optional
Instructions
- Harvest the nettles
- With your rubber gloves still on wash the nettles thoroughly and drain in a colander
- Peel off and cut the potatoes into small cubes as well as zucchini.
- Take a medium-size casserole, place potatoes, zucchini, 1 garlic clove and nettles (still use gloves!) into a casserole.
- Pour over the vegetable stock and bring to a simmer. Cook until the potatoes are soft, approximately 15 minutes.
- Remove from the heat. Use a high-speed blender to puree the soup. Season with salt and pepper as per your taste
Video
Notes
other options to serve the nettle soup with:
- Roasted sunflower seeds
- Wild plants - red clover, violets, daisy
- Fried onion
- Sour cream or cream
- a drizzle of olive oil and freshly grated cheese
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 45g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 2608mg | Fiber: 7g | Sugar: 5g