The benefits of nettle soup [+ free recipe]
The tradition of foraging for young nettle tops to make into soup has been traced back in Britain to the bronze age over 3000 years ago. Nettles have been consumed since medieval times therapeutically for a plethora of ailments from joint pain, arthritis, diabetes, skin issues. They are anti-inflammatory, they can help with circulation, allergies, hormonal regulation, and prostate issues and act as general detoxifier & blood purifier. Nettles are a good source of essential nutrients such as calcium, magnesium, iron, and vitamins A and B which is why it is so helpful for building and cleansing the blood.
Spring is classically the “detox” time. We naturally desire to “spring clean” our homes, our lives & body as the vibrant natural energy of spring awakens in us. This is the season when nature provides us with this perfect free, delicious ingredient to cleanse & fortify our blood.
So I encourage you to take a walk outside along the hedgerows (preferably away from traffic areas so the nettles are not contaminated with car fumes!). Don a pair of rubber gloves so the little pesky hairs on the nettles don’t sting you! Collect a shopping bag full of just the young fresh nettle tops & make this delicious cleansing soup.
The best time to collect nettles in Europe is when there is still an R in the month. The sting and oxalic acid builds and gets stronger once we go into May & they are not so beneficial for us to consume then.
Recipe
Ingredients:
I shopping bags worth of young nettle tops, washed. (They will wilt down like spinach leaves when cooked)
2 sticks of celery chopped.
1 medium onion, a leek, or 2 shallots chopped.
2-3 medium potatoes peeled & chopped (depending on how thick you like your soup)
Tablespoon olive oil or butter
1 litre approx of vegetable stock
Salt & pepper to season
Optional: You could add a bay leaf & a sprig of thyme to add more flavour when cooking. (remove before liquidising!)
A dollop of coconut cream (The solid part of coconut milk from the can) - This adds a luscious creaminess to the soup. You could also use creme fraiche if you eat dairy.
Soften the celery, onions / leek / shallots in the olive oil until soft with some seasoning of salt and pepper.
Add the chopped potatoes & sweat a little.
Add the bag of washed nettle tops. Put the lid on the pan to allow the steam to wilt them down
Add the stock to cover the nettles and potatoes
Bring up to a simmer & gently simmer for 10-15 minutes just until the potatoes are soft
Liquidize the soup as soon as the potatoes are cooked.
