Nettle and Wild Green Soup

A Nettle Soup is a delicious, earthy way to celebrate the wild foods of Beltane. Nettle is rich in vitamins and minerals and is a traditional spring herb to cleanse and rejuvenate the body.

Ingredients:

• 1 onion, chopped

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 2 cups fresh nettles (wear gloves when handling)

• 1 cup spinach or wild greens (dandelion, chickweed, or nettle)

• 4 cups vegetable broth

• 1 large potato, peeled and diced

• Salt and pepper to taste

• Fresh cream or coconut milk (optional)

• Fresh herbs for garnish (parsley, chives, or dill)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.

2. Add the diced potato to the pot and sauté for an additional 2-3 minutes.

3. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are tender.

4. Add the nettles and other wild greens to the pot, stirring to incorporate. Simmer for another 5-7 minutes until the greens are wilted and tender.

5. Use an immersion blender or regular blender to puree the soup until smooth. Add salt and pepper to taste.

6. Optionally, stir in a splash of fresh cream or coconut milk for extra richness.

7. Serve hot, garnished with fresh herbs.