Nettles Soup… If I could only make one wild food recipe the whole year it would be this. Because Nettles. And because Soup. Its just so Nourishing, and yet so Cleansing after months of eating heavy winter foods. Nettles are packed with nutrients so they strengthen your entire body, build bones, thicken hair & nails, reduce inflammation, improve immunity.
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When picking nettles, you won’t get stung so often if you sing to them. One of my teachers Susun Weed taught us this nettles song: The spirit of the plants has come to me in the form of a beautiful dancing green woman. Her eyes fill me with peace. Her dance fills me with peace.
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Although the last batch I picked I sang the Go-Gos. Whatever song pops into your head.
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Pick your nettles before they start making seeds. I cut the tops, because they will continue growing. I tell the nettles I am giving them a haircut. I use the scissors to pick up the nettles after they have been cut and have gracefully fall to the ground. Or I cut the nettles right next to my basket so that they fall directly into my basket after they have been cut. This method, plus singing, rarely results in getting stung by a nettle.
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Once home, I let the nettles sit on the porch awhile so the bugs can crawl away. Then I cut off the leaves. Use the stems as fertilizer for the garden. Then soak the leaves in water to wash away any dirt or dust.
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When I make Nettles Soup I don’t measure the ingredients, the recipe changes with every batch. But basically it includes leek, carrot, potato, butter, chicken broth and as much nettle leaves as I can stuff into the pot.
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I did however write down measurements for this latest batch: 100g organic butter, 1 leek, 2 cloves garlic, 2 carrots, 2 small potatos, 1 stalk celery, 200g nettle leaves, 3L chicken broth, salt & pepper. Cook the chopped leek, garlic, celery in butter till soft in a big pot. Add broth, carrots, potatos and bring to a boil. Lower heat to medium, cover with lid and cook until veggies are soft. Then add nettles, lower heat to low, cover and cook about 20 minutes. Add salt & pepa and push it good. Turn off heat and let it cool to room temperature. Then puree in a blender. Enjoy! Extra soup can be stored in the freezer so you can enjoy during winter.
