Top

Wild Nettle or Tame Spinach Soup

This is one of my favourite recipes, I make it all the time. I can eat the whole lot quite easily but luckily, on a good day, my teenage daughter likes it too. It is from the excellent Cranks Bible by Nadine Abensur. Quite the best recipe book and that’s a complement from me as generally I’m not a huge fan of veggie food!

Either use a bag of fresh organic spinach or fresh picked young nettle leaves – the new growth in spring or autumn of bright green nettles (pick from the top of the plant) is ideal. Just be sure to wear gloves when picking! The sting is neutralised by heating.

Ingredients

1 litre boiled filtered water with two teaspoon marigold vegetable bouillion (or similar) or make your own lovely stock if you have the time! 2 tablespoons olive oil or coconut oil 1 small – medium onion chopped 2 garlic cloves finely slivered 1 bag (usually 225g) of baby spinach or similar amount in volume of washed freshly picked nettle leaves A pinch grated nutmeg

Method

Set the stock to boil so you can add it to the spinach boiling hot. Heat the oil in a large pan and fry the chopped onion and garlic on a fairly low heat until transparent (not bunt!) Add the spinach and stir quickly to wilt. Add a ladleful or two of the stock and then blend with a hand held blender Add the rest of the stock and stir – EASY! If you get the book there is a whole page of lovely additions – Parmasan cheese;  coconut milk, tamari, chilli and lemongrass; veggie non-paleos can try adding half a can of cannelini beans, this adds extra protein to the meal and helps to balance your blood sugar.