Nettle and Leek Cream Soup

This exquisite Nettle and Leek Cream Soup is a nod to Mediterranean cuisine, beautifully blending the fresh, earthy nettles with the mild sweetness of leeks. Ideal as a light main course or a sophisticated appetizer, this dish is rich in minerals, with unique umami notes brought in by wakame seaweed. Garnished with vibrant calendula petals, it's as pleasing to the eye as it is to the palate.

Ingredients

🍃 2-3 cups freshly harvested nettle leaves
🥬 1-2 medium leeks
🧅 1 large onion
🫚 1-inch piece of ginger
🥒 1 medium zucchini
🫒 3 tablespoons olive oil
🧂 A pinch of salt
💧 4-6 cups mineral or filtered water
🌿 1 small piece wakame seaweed
🌼 A few petals of calendula flowers for garnish

Instructions

1- Harvest and Prepare Nettles:

• Carefully harvest the nettles using gloves to avoid stinging.
• Let the nettle leaves rest for 5 minutes to neutralize their sting.
• Roughly chop the leaves and soak them in water.

2- Prepare Aromatic Base:

• Slice the onion and leeks.
• Peel the ginger using the edge of a knife and finely chop it.

3- Sauté Vegetables:

• Heat the olive oil in a stainless steel pot over a medium-low flame on a portable gas stove.
• When the oil is warm, add the ginger, onion, and leeks.
• Sprinkle with salt and sauté until translucent.

4- Add Zucchini:

• Cut the zucchini into thick slices and add to the pot.
• Sauté briefly.

5- Add Water and Seaweed:

• Pour in enough mineral water to cover the vegetables.
• Add the piece of wakame seaweed.

6- Boil and Add Nettles:

• Bring the mixture to a boil, then add the chopped nettles.
• Cook for 2-3 minutes to preserve their nutrients.

7- Blend Cream:

• Turn off the heat.
• Use an immersion blender to blend everything to a smooth consistency directly in the pot.

8- Serve and Garnish:

• Serve the soup in bowls.
• Garnish with calendula petals and a drizzle of extra virgin olive oil.

Prep Time: 20-30 minutes
Cook Time: 20-25 minutes
Total Time: 40-55 minutes
Servings: 4-6
Calories: Approximately 100-150
Protein: 3g
Fats: 7g
Carbohydrates: 13g
Equipment:

• Pair of pruning shears
• Kitchen knife
• Cutting board
• Portable gas stove/burner
• Stainless steel pot with glass lid
• Wooden spoon/spatula
• Immersion blender
• Ladle
• Serving bowls

Cooking Tips:

• Use gloves when handling nettles to prevent stings.
• To ensure a creamy blend, make sure all the ingredients are soft before blending.
• Do not overcook the nettles to retain their nutritional value.

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Nettle and Leek Cream Soup