Stinging Nettle Soup

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Stinging Nettle Soup

 

1/4 c. coconut or hemp oil (or a combination of both = 2 Tbsp each)

2 cups of chopped cabbage

4 carrots chopped into small pieces

2 stalks celery chopped into small pieces

2 cloves garlic, minced

6 scrubbed potatoes with peels left on, cut into small cubes (the

smaller you cut them the quicker they cook!)

8 cups water

2 1/2 tsp sea salt

2 Tbsp nutritional yeast flakes

1 Tbsp parsley flakes

8 cups chopped stinging nettles (I use rubber gloves when chopping

these)

 

Take your potatoes and cut them into the small cubes and toss with a

tsp of olive oil to keep them from turning brown.

 

In a large kettle, saute cabbage, carrots, celery, and garlic in the

oil, aprox. 5 min. Add your prepared potatoes, stirring constantly

and cook for 3 min. Add your water and bring it to a boil, let

simmer for 15-20 min. until the potatoes are soft. Add seasonings,

and then stir in the prepared stinging nettles, let simmer for 5 min.

Serve immediately

 

Enjoy!

 

~Gail