Prep time
15 mins
Total cook time
40 mins
Serves
6 people
Level
Easy
About the recipe
This recipe is gluten-free with a vegan option and is So easy to make!
Ingredients
● big salad bowl of fresh nettle leaves
● 2-3 large carrots diced
● 1 large onion diced
• 2-3 large potatoes diced
• 2 garlic cloves diced
• 1.5 – 2 liters of chicken stock (or water if you do not have any stock)
• ¼ tsp cumin
• 2 pinches of nutmeg
• 1 tsp thyme
• ¼ tsp rosemary
• ½ tsp curry
• optional: cayenne pepper
• optional: cream
Preparation
Change up the spices to fit your tastes!
1. Sauté the onions and garlic in oil for 5 minutes in a large pot.
2. Add the carrots, potatoes and spices and sauté for another 3-5 minutes. (Optional cream will be added later.)
3. Place the nettle leaves on top but do not mix! The previous ingredients cook longer than the nettles and have a longer cooking time than the nettles.
4. Add the chicken stock on top of the nettles.
5. Cook in an Instant Pot for 10 minutes, or on the stove top for about 20 minutes until the carrots are cooked.
7. Blend all ingredients together with an immersion blender or transfer the contents in a blender for mixing. Mix until smooth.
8. Serve warm and top with cream or olive oil and your favorite spices.
