Stinging Nettle Soup
It is spring and time to make this healthy soup. Make sure you wear gloves while collecting and/or washing.
Servings 8 servings
Calories 174kcal
Ingredients
- 500 grams stinging nettle
- 1 onion chopped
- 2 tablespoons corn flour
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 teaspoon salt to taste
- 1 meat boullion or meat stock
- 1+ litre water
Instructions
- Wear gloves. Tear off the stems of the nettles and discard. Rinse well.
- Add the olive oil and butter in a large pot.
- Add chopped onions. Saute until translucent.
- Add chopped garlic if you choose to and cook for an additional minute.
- Add tomato paste and cook mixing for another minute, until you start smelling the tomato paste.
- Add the flour and the corn flour, again cook mixing until you start smelling the flour.
- Add the nettles, mix until well blended with the other ingredients.
- Add the warm water and cook over first high and then medium heat.
- Add the meat stok or meat boullion. Make sure these dissolve completely.
- When the nettles change color and look like they are ready add salt. This soup tolerates quite a lot of salt, so taste and adjust according to your taste.
- Close the heat, use a blender to reach a thick, smooth soup. It will still have some particules, if children do not like it like that, you might choose to filter it with a thin wire colander.