Nettle Soup

Quantity: ~2 liter, 6-8 servings

Ingredients:

• cooking oil / butter
• 1 onion
• 2-3 cloves garlic
• 2 potatoes
• 2 carrot / 1 winter carrot
• nettle tops (top 3-4 pair of leaves)
• water
• dash of (apple) vinegar
• salt

Extra:

• 1 top of mugwort (bijvoet)
• 2 stems of fennel (venkel)
• 2 stems of lovage (lavas)
• 2 leaves of motherwort (hartgespan)
• 2 stalks w/ leaves of celery (bleekselderij)
• 2 stalks w/ leaves of parsnip (pastinaak)
• other vegetables like leftover pepper, Andere groenten zoals restje paprika, peeled broccoli stem, peeled parsnip tuber
• pinch of cayenne pepper

Alternatives:

• use vegetable stock instead of salted water
• use dried nettle leafs instead of fresh ones for example in winter

Preparation:

• cut all vegetables and herbs in small pieces or dices
• lightly fry in some cooking oil
• add water until everything is covered
• add salt and vinegar
• cook for ~15 minutes until potato and carrot are cooked
• puree soup with hand blender or rotary food mill
• taste and add salt or spices according to taste

Garnish:

• add a spoon of cream cheese just before serving
• drip some balsamic vinegar on top
• sprinkle flowers of spring onion on top
• sprinkle finely cut pieces of spring onion on top