Nettle soup, by Leslie Seaton from Seattle, WA, USA
Stalwart recipe of the foraging community
Saturday 14 July 2018
½ carrier bag stinging nettle tops
50g vegan margarine
1 large onion
1 litre vegetable stock
1 large potato, peeled & cut into cubes
1 large carrot, peeled & chopped
Salt & pepper
2 tbsp Oatly creme fraiche
Wash nettles, get rid of thick stalks, drain
Melt vegan margarine in large saucepan, add onion, cook gently 5-7 minutes until softened
Add stock, nettles, potato & carrot. Bring to simmer, cook gently until potato soft, about 15 minutes
Remove from heat, purée with electric hand-held blender & season with salt & pepper.
Serve with tablespoonful of creme fraiche on top, can also add swirl of olive oil & Tabasco sauce.