Nettle cream soup (vegan)
Nettle cream soup is an extremely healthy and delicious soup recipe, perfect for days when you want to enjoy a nourishing dish full of vitamins. This vegan recipe is simple and quick, ideal for those who want to explore the natural flavors of wild ingredients. With a total preparation time of about 30 minutes and a generous serving for 4 people, nettle cream soup will surely become a favorite in your menu.
Ingredients:
- 300 g fresh nettles, well washed
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 carrot, peeled and sliced
- 2 tablespoons olive oil
- 1 liter water or vegetable broth
- Salt and pepper to taste
- Lemon juice (optional, for serving)
- Croutons (for serving)
Instructions:
1. Start by cleaning and preparing all the ingredients. Wash the nettles thoroughly to remove any impurities and ensure they are fresh. It is recommended to wear gloves when handling nettles to avoid stings.
2. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent. This is when the flavors develop, so don’t skip this step.
3. Add the carrot and diced potatoes to the pot. Sauté all the vegetables for 5 minutes, stirring frequently to prevent sticking.
4. Pour the water or vegetable broth over the vegetables. Allow to boil over medium heat for about 15 minutes or until the potatoes and carrots are soft. This step is essential for achieving a rich and creamy soup base.
5. Once the vegetables are cooked, add the nettles to the pot. Let them boil for 3-5 minutes, just enough to soften but without altering their vibrant color.
6. Using an immersion blender or a regular blender, puree the soup until it becomes a smooth cream. If you prefer a thicker texture, you can stop before making it completely homogeneous.
7. Taste and season the soup with salt and pepper to your liking. If you want to add a touch of freshness, you can squeeze in a little lemon juice.
8. Serve the nettle cream soup in deep bowls, garnished with crunchy croutons. They will add a pleasant texture and a delicious contrast to the creaminess of the soup.
Serving suggestion:
For an extra touch of refinement, you can add a few fresh parsley or dill leaves on top before serving. You can also experiment by adding a few drops of flavored olive oil or even a spoonful of plant-based cream for an extra creaminess.
Variations:
If you want to enrich the flavor of the soup, you can also add a few leaves of spinach or wild garlic, which pair perfectly with nettles. Additionally, you can replace the croutons with roasted pumpkin seeds for a healthier option.
This nettle cream soup is not just a vegan recipe, but also a nutrient-rich delight, perfect to be enjoyed in any season. Once you try this combination of simple ingredients, you will want to include it regularly in your diet.
Clean the potatoes, carrots, parsnips, celery, and 2 onions, and boil them together with salt and a tablespoon of olive oil. When it boils, add the bell pepper, cleaned of seeds. Let the soup cool down and strain it (both the clear soup and the vegetables are kept). Take the nettles and wash them under a stream of cold water. Boil them in already boiling water for about 20 minutes. Drain well. Chop the remaining 2 onions finely and sauté them in oil, to which the clear soup is added, and let it come to a boil a few times. Mash the nettles (and other boiled vegetables as preferred) and thin them with warm soup. Put everything in a suitable pot, add margarine and vegetable cream, and season with salt and pepper. Serve the nettle cream soup hot, with or without vegetable cream, with or without bread. Enjoy your meal!
Ingredients: 1 kg of nettles, 4 medium onions, 1 parsnip, 1 bell pepper, 1/2 celery, 2 carrots, 1-2 potatoes, 3 tablespoons of olive oil, 1 tablespoon of margarine, 1 cup of vegetable cream, salt, pepper
