I’m in the lotti (I frigging love that word ) sipping coffee and hoping for 2 mins peace ✌🏻 . The kids are about to play badminton after beating shite out of each other playing football . Tilly’s splashing in the paddling pool … which is soooo cold . Hubby’s been setting fire to weeds around the garden so should be pretty chilled out ! I’ve just downgraded dinner to mash n sausages from a full roast – cos quite frankly who can be fecked?! The sun is shining after all ✨🍃 oh and apparently socks and birks are most definitely grounds for divorce or at least a temporary sex ban ……
Well whilst hubs is setting fire to said weeds I’m now pacing about in my sexy foot attire hunting for nettles. I LOVE nettles! They are so good for us and free. They help boost blood supply around the body. Nettle leaves contain high levels of protein, calcium, phosphorus, iron, magnesium, beta-carotene and high amounts of the vitamins A, C, D, and B complex. YESSSSSSS
Now before you start stuffing them in your face – STOP ! They’re stingy little zingers and need to be handled with care. I have very successfully juiced them and added to smoothies with no hospital effects. Always pick the top bunch / pick the green fresh looking leaves/ avoid dog diddler height + polluted areas.
A large colander full of nettles (avoiding stalks – I pick with scissors)
2 large potatoes peeled and quartered
1 carton of OATLY
1 large leek or onion sliced finely
1/2 litre of bouillon stock (a good veg stock) I used 4 tsps for half litre of boiling water
1 tsp of cooking oil (I used coconut oil)
OPTIONAL EXTRA 1 tsp of SPIRULINA powder / large handful of spinach (cook with the nettles)
Salt + Pepper to season
Once you have picked and washed your nettles place them in a pan with the sliced leek/onions + oil. Cook them on a med/high heat for 8 mins stirring occasionally. Season. In another pan boil up the potatoes in just enough water to cover them. This should take about the same amount of time as the nettles and leeks take to wilt. Once the potatoes are soft add them (with their water) and the veg stock water to the nettles. Stir well and add the carton of oatly. Cook for a couple more minutes then blend with a hand blender or counter top blender – this is the stage I added the spirulina*. Once smooth your delicious soup is ready.
It will store for 3 days in the fridge or 1 month in the freezer.
*Spirulina is a miracle microalgae that helps you stay focused, nourished and energised! It’s rich in complete protein (60-70%) and helps weight loss by curbing cravings and preventing overeating.
This post has not been sponsored.