Nettle and Wild Greens Soup

Nettle and Wild Greens Soup is a vibrant and nourishing dish that celebrates the earthy flavors of foraged greens. This Paleo-friendly soup is rich in nutrients and offers a delicious way to enjoy the health benefits of wild plants.

Ingredients

• Nettle leaves - 100 grams
• Dandelion greens - 50 grams
• Purslane - 50 grams
• Onion - 1 medium (about 150 grams), chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Coconut oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the nettle leaves, dandelion greens, and purslane. Cook for about 3-4 minutes until the greens start to wilt.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.
5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Season with salt, black pepper, and lemon juice to taste.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 120
• Protein: 4 g
• Carbs: 16 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, supporting immune health.
• High in antioxidants, which can help reduce inflammation.

Tags