This soup brings forth the herbaceous flavor of nettle. Be sure to wear gloves when de-stemming the nettle, but reserve stems to dehydrate and powder for tea or adding to omelets or cookies. If you don’t have nettle, it can be replaced with any other green like more spinach, or arugula, chard, or watercress. I served mine with some grated lemon zest and parmesan crusted purple sweet potato skins.
Ingredients
2 cloves garlic
1 & 1/2 cup chopped white cauliflower
1 tomatillo (optional)
1/2 teaspoon salt
3 cups veggie broth
1 tablespoon vermouth (optional)
2 cups spinach stems
2 cups nettle leaf
10 mint leaves (optional)
Method
Put garlic, broth, cauliflower, tomatillo, salt, & vermouth in a pot. Bring to a boil. Cover and simmer for 20 minutes.
Add in spinach stems, mint leaves, and nettle. Cover and let wilt, about 7 minutes.
Blend thoroughly in a blender. Taste and add more water to thin and/or salt to taste. Return to pot to keep warm until ready to serve.