Nettle Soup

Nettle Soup is a nourishing and vibrant breakfast dish that highlights the earthy flavors of fresh nettles, combined with aromatic herbs and spices. This unique Paleo take on a classic soup is both hearty and invigorating, perfect for starting the day on a healthy note.

Ingredients

• Fresh young nettles - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Wearing gloves, rinse the fresh nettles thoroughly under cold water to remove any dirt or insects. Remove the tough stems and set the leaves aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Add the minced garlic and sauté for an additional 1 minute until fragrant.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and add the nettle leaves, salt, and black pepper.
5. Simmer the soup for 10-15 minutes, allowing the nettles to wilt and the flavors to meld.
6. Remove the saucepan from heat and blend the soup until smooth using an immersion blender or a regular blender. If using a regular blender, allow the soup to cool slightly before blending.
7. Stir in the lemon juice and chopped parsley before serving. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with an additional sprinkle of parsley if desired.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in vitamins A and C, promoting immune health.
• Rich in iron and calcium, supporting bone health and energy levels.

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