Vegan nettle soup

Nettles are everywhere at the moment so I thought I’d make the most of their highly nutritious nature and make soup. Nettles are particularly high in iron, silica and potassium and have been used for centuries as a nourishing tonic for weakness and debility, convalescence and anaemia.

I drank a lot of nettle tea during both pregnancies as I was always low in iron, the same afterwards in the post-natal period, albeit I’d lost my taste for it by then - it is an acquired taste! I have some nettle leaves drying to be able to add to teas, but thought it was time to take the plunge to nettle soup, which I have only made once previously. It was surprisingly yummy! Even E enjoyed it, despite his earlier reservations about the potential lack of taste of it.

Nettles are amazing and they’re free and abundant, at least here on Guernsey. Through their stimulating action on the bladder and kidneys, nettles help to cleanse the body of toxins and wastes. Nettles relive fluid retention, bladder infections, and are an excellent remedy for arthritis and skin problems.

They have bene used to stem heavy periods, and can also bring on delayed periods. They are also used as a good restorative remedy during menopause. They can stimulate milk production during the post-natal period too.

In the respiratory systems, nettles can clear congestion, and relieve hay fever and asthma. In the digestive system, they help ease diarrhoea, wind, inflammation and ulceration.

Here’s an easy vegan nettle soup recipe:

Ingredients

2 cups (50g) of nettle leaves

olive oil

1 leek or onion

1-3 cloves of garlic

2 cups (300g) of potatoes

2tsp stock powder

2 cups (500ml) water

1 tbsp lime juice

Sprinkle of pumpkin seed

Method

Wear gloves to prepare your nettles, remove any thick stalks and wash the leaves well.

In a medium saucepan heat the olive oil and then add the chopped leek/onion and garlic.

Fry for a few minutes until translucent.

Then add the diced potato, water and stock powder and stir.

Cover the pan with a lid and simmer for 10 minutes or until the potato is soft.

When the potato is washed, add the nettle leaves and cook for a further minute util the leaves are wilted down.

Add the lime juice and blend the soup until smooth using a blender.

Serve with salt and pepper and a sprinkle of pumpkin seeds.

Enjoy!

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