Cleansing Stinging Nettle Soup
By Andrea Potter • April 3rd, 2012 • 3482 Views
Watercress is a cleansing spring vegetable. This refreshing soup is raw, thus rich in enzymes used for both digestion and removing toxic build-up. The color green usually indicates an alkalizing vegetable. Green foods are specifically cleansing for the liver.
In case you do not have access to fresh nettles (best foraged) use kale, spinach, radish tops, arugula or mustard greens
The 'sting' of the nettle goes away after 30 seconds or less in the hot water.
What do these ingredients do?
Sweet potatoes have a lower glycemic index than potatoes, and so do not spike your blood sugar and lead to sugar cravings. Their naturally sweet taste is nourishing of the pancreas and can actually help stabilize blood sugar. The natural sweetness of sweet potato helps to balance the bitterness of the greens.
Stinging Nettle is an intensely nutritious food! It is very high in iron and vitamin C amongst many other vitamins and minerals. Like super-powered spinach; nettles are cleansing food and a nutritional powerhouse!
Unpasteurized miso (sold in the refrigerator section of stores) is known for its ability to remove radiation and heavy metals from the body! It is also a grounding food and has enzymes that are helpful for digestion.
Organic olive oil or other neutral oil like sunflower, for sautéing
2 large sweet potatoes, peeled and chopped
1 onion, chopped
3 cloves garlic, grated or minced
Thyme, fresh- 3 springs. Or use dried, 1 Tbsp.
1 colander-full ( about 2 liters loosely packed) stinging nettles, sorted, stems removed, washed. Do all picking and prep work with heavy gardening or rubber dish gloves! ( or substitute kale, spinach, radish tops, arugula or mustard greens)
Stock or water, to just cover. Start with 1 ½ liters and add more if needed after blending.
¼ cup unpasteurized miso
- Cook sweet potatoes and onion with thyme in oil until onions are translucent and smell divine.
- Cook until sweet potatoes can be pierced by a knife.
- Add stock or water and bring to a simmer.
- When potatoes are totally cooked, add your greenery, stir and take the soup off of the heat right away.
- Season the soup by adding miso.
- Cool and blend until smooth. ( Or use a hand held immersion blender and puree in the pot while warm)
Heat some soup up, taste again for seasoning and garnish with cilantro, chives or parsley is you like. Add some sea salt or whisk in more miso for more seasoning.