Nettle soup

Text and photos: Anna Plaszczyk

15 January 2019

Once it was one of the most often prepared soups in the pre-harvest period. Today it regains its popularity due to its health promoting properties. Nettle soup, prepared with coconut milk, is a perfect choice for warm spring days. This recipe will certainly surprise you with its richness of flavour.

Nettle is known for its diuretic properties. Thanks to them, is irreplaceable in the treatment of kidney stones and other urinary tract diseases. It helps cleanse the body of uric acid or bile deposits. It promotes the excretion of water from the body. Nettle supports metabolism, work of pancreas, stomach and liver. It improves the condition of hair and skin.

A spring nettle soup with coconut milk is refreshing and filling. It surprises with its originality, richness of aromas and smoothness. It can be prepared quickly. It is cheap and it can be a hit of a Sunday dinner, as well as the most exclusive party.

2 litres of young nettle leaves without stems
3 medium carrots
½ of a small celery
a few leaves of fresh lovage
2 medium onions
4 cloves of garlic
4 tablespoons of rapeseed oil
1.5 litres of water
1 can of coconut milk
15 fresh mint leaves

Boil carrots and celery in salted water until they are soft, then take them out. Chop the onion and garlic and fry them in oil for 10 minutes. Wash nettle leaves thoroughly and add them with lovage to the onions and garlic. Fry for another 5 minutes. Put everything into the broth and cook for another 20 minutes. Add pepper and salt, if it is needed. Blend leaves precisely into a smooth cream. Add the coconut milk. Put cooked carrots and chopped mint on plates. Pour nettle cream. You can add rice.

Enjoy your meal!