GF Vegan Nettle Soup
- 2 tbs olive oil
- 1 onion, finely chopped
- 3 garlic, minced
- 2cups broccoli florets
- 3 cups blanched stinging nettles, chopped
- 4 cups veggie stock
- salt, pepper to taste
- 1-2 spring fresh rosemary
- 1/2 cup vegan blue cheese
- 1 cup kale, chopped
- 1 cup vegan yogurt, cream, or creme fraiche
Heat a Tablespoon of olive oil in a pan, then add the onions and garlic and sauté for about 5-8 minutes. Cook, stirring over medium heat, until the onions become translucent, but don’t let them brown. Add in rosemary springs.
Add in broccoli florets and kale. Add the chopped and blanched nettles and season with salt, pepper. Add veggie stock. Bring the soup to a boil, then reduce heat and simmer for 20 – 30 minutes. The broccoli should be entirely soft.
Transfer the mixture to a blender and make a smooth purée. Pour the soup into a saucepan and stir in the vegan creamer. Taste and adjust your seasoning, if necessary.
You can add the vegan blue cheese before serving and let it melt I he soup and stir it in or you can add it later as topping. Either ways it makes it heavenly.
If you’d like to spice things up, shake a few drops of tabasco chipotle sauce on top.
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Photo: Imola Toth