Recipe: Nettle and basil soup

RECIPE: Nettle and Basil Soup

· 2 packed cups of fresh nettle leaves

· 1 onion, chopped

· 1 tbsp of butter (or a healthy cooking oil such as coconut oil)

· 1 cup of milk (or milk substitute such as nut milk)

· 1/3 cup of Romano cheese, grated

· 2 cups of vegetable or herb bouillon

· Sea salt and freshly ground black pepper to taste

· 4 small-medium potatoes, peeled and chopped

· 2 tbsp fresh basil

· Sour cream or yogurt (optional)

· Chopped chives and fresh parsley for garnish

Sauté the onion gently in the butter in a large saucepan until translucent.
 
After rinsing the nettle leaves, add to the pan along with the stock and the potatoes.

Cook for about 20 minutes until the potatoes are soft.

Add the basil, milk and Romano cheese. Allow to cool then blend in batches. Return to the saucepan and reheat.

Check for seasoning, adding the salt and fresh ground black pepper as needed. Serve hot garnished with the fresh chives and parsley.

Add a blob of sour cream or yogurt to the soup when serving, if desired.

Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: Growing, Cooking, Wellbeing. Learn more at HerbWise.ca.

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