Nettles, we avoid them when they are in our garden, because that really stings hard.
However, cooked, they are excellent, especially in soup!
In addition, their benefits have been recognized for ages.
And to tell you the truth, theyare completely free.
So why deprive yourself of a healthy dish that costs nothing?
Here is my delicious recipe for easy-to-make old-fashioned nettle soup . Watch:
- 500 g of nettle leaves
- 1 potato
- 1 chopped onion
- 1 minced garlic clove
- 2 tablespoons of olive oil
- 1 chicken stock cube
- salt, pepper
- a little cream (optional)
- Dutch oven
- pan
- blender
Preparation: 5 mins - Cooking: 45 mins - For 4 people
1. Put 1 tablespoon of olive oil in a Dutch oven and heat.
2. Throw the onion and the garlic in the hot oil, and sweat them.
3. Put the washed nettle leaves and cook them, stirring for 5 min.
4. When the leaves have shrunk, remove them from the pot.
5. Cut the potato into small cubes.
6. Cook the potato cubes in salted water with the chicken stock cube. They can be cooked in the Dutch oven or a separate saucepan.
7. When cooked, add the nettle leaves.
8. Cook for 15 to 20 minutes.
9. Mix it all up.
10. Add a spoon of fresh cream and/or olive oil if you want!
And There you go ! Your old-fashioned nettle soup is already ready :-)
Easy, quick and delicious, right?
Nettles are full of health benefits!
They detoxify the body, are anti-inflammatory and diuretic, promote circulation, prevent allergies, regulate hormones and prostate problems.
They are also rich in vitamins A, B and C, iron, calcium, magnesium, potassium and phosphorus.
You can cook your nettle soup in the Cookéo, the Thermomix or the Companion. The cooking time then corresponds to the "soup/velouté" programme.
And if you have any nettles left, I recommend my nettle quiche recipe.
Well let's be honest:everywhere!
In the garden, in the fields, at the edge of the forest, you can easily find them from spring to the first frosts.
And the great thing is that it's totally free!
On the other hand, arm yourself with big gloves and secateurs to harvest them.
Choose young shoots that will be tastier than large branches.
If you harvest them in the wild, remember to wash them well in vinegar water to rid them of small animals and any bacteria.
