POTATO & NETTLE SOUP

This is the time of the year for nettles. They are shooting out of the ground.
 
I was discussing the nutritional value of nettles with my brother, who said, “ nettles, they have nothing in them!”. As is my way, I kindly informed them of their mistake. Unconvinced, they Googled and, to their amazement, had to admit that I was right!
 
Nettles … an Irish superfood.
 
This recipe was inspired by a friend who posted a few food photos of nettle soup she had made. In the bowl were a few dollops of Hungry Soul … what a great idea. Using a culinary licence, I have borrowed the essence and reproduced it here.
 
Enough for 4 Hungry Souls
 
INGREDIENTS

• 1 onion - finely chopped
• 1 celery stick - finely chopped
• 2 garlic cloves - minced
• 2 medium potatoes, scrubbed and cubed ( use organic and leave the skins on )
• Nettles - As many leaves to fill your colander ( I would say two big handfuls but that would sting too much !)
• A little salt
• A few tbsp of Natural Hungry Soul soft cheese
• Water to cover the veggies and a little more
• A little salt to taste

 
METHOD 

• Rinse the nettle leaves and, while still wet, wilt them in a pan on medium heat. You want them cooked nice and soft, if needed add a little more water.
• Place them onto a cutting board and mince them with a good, sharp knife … keep chopping until they are like a sauce.
• In your pot, soften the onion, celery and garlic in a drop of oil. After a few minutes, add the potato cubes, stir well and allow to cook for a minute or two, then add enough water to cover everything and about another cm above that.
• Bring to the boil, then simmer for 10 minutes.
• Remove from the heat, add two tbsp of the Hungry Soul soft cheese and taste; you may want a little more salt.

 
When serving, you can garnish each bowl with another tsp of that special soft cheese.
 
 
NOTE:   A video showing it made is available on the Instagram, go to @hungrysoulvegan_  Just scroll down through the posts, and you will find it.
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HUNGRY SOUL  - Making it easier and tastier to adopt that vegan diet the world hungers for!

Jacques Brennan

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