Potato and Nettle Soup

 Vegan

 
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A lovely soup for Spring! However, it's also worth making with other types of green vegetables at other times of the year - eg curly kale is in season September-March.

Serves: 
4-6
Time: 
50 minutes
Diabetic friendly
Gluten free
No nuts
No sesame
Reduced fat
Reduced sugar
Ingredients: 

1 tbsp olive oil
1 large leek, peeled and chopped OR 4 large shallots, peeled and chopped
700g/1½ lbs potatoes, peeled and diced
130g/5oz young nettle leaves OR shredded spring greens OR shredded spinach OR curly Kale OR Swiss chard
900ml/1¾ pints vegan stock
2-3tbsp dairy-free milk
Salt and black pepper
Optional garnishes
Dairy-free yoghurt
Finely chopped parsley or watercress

Method: 

1. In a large saucepan, sauté the leek/shallots in the oil.

2. Turn down heat and cover, cook for 5 mins until the onion is translucent but not brown.

3. Add a little stock if necessary to prevent sticking.

4. Add the potatoes and cook, covered for 5-10 mins.

5. Stir from time to time, adding a little stock to prevent sticking.

6. Stir in rest of stock and bring to the boil.

7. Cover pan and leave to simmer on a low heat for about 20-25 mins or until the potatoes are cooked.

8. About 5 mins from the end and add the nettles.

9. Add dairy-free milk to soup and then blend everything thoroughly.

10. Season to taste.

11. Serve the soup hot in bowls, each with a swirl of dairy-free yoghurt and herb garnish if using.

Your rating: None Average: 4 (1 vote)

Comments

Scrummy!

Submitted by Anonymous on October 20, 2012 - 8:09pm.
5

Scrummy!