Green is good. Leafy green is the best!
I love this spring / early summer leafy green vegetable prepared as a refreshing soup. You can enjoy it hot or cold, it will make your body alive but be careful, you have to tame it fist. Use gloves or scissors at least.
You will need (feeds 3 to 4):
100 g fresh, young nettle leaves
1 young leek
2 garlic cloves
1 cm fresh ginger
2 tbsp coconut oil
1.2 l bone broth
a good pinch of Himalayan rock salt
4 tbsp coconut chips, to serve
1. Put the nettle leaves in a big bowl of water and let it soak for 2 to 3 mins, then rinse and drain.
2. Melt the coconut oil, add the thinly sliced leek. Cook on low heat for 3 to 4 mins until well softened.
3. Add the thinly sliced shallot, garlic and ginger and cook for a minute or two to release the fantastic aroma of these seasonings.
4. Add the drained nettle leaves, cover with a lid and gently cook for 4 to 5 mins until nettle is softened.
5. Add the bone broth, bring to boil, then reduce the heat and gently cook for no longer than 2 to 3 mins.
6. Insert a hand blender and blend the soup into a smooth consistency. Season with some salt.
7. Gently toast the coconut chips in a dry pan over low heat.
8. Serve the soup into bowls and sprinkle with freshly toasted coconut chips. Enjoy!
Tips: For GAPS omit the coconut chips and serve with grated Cheddar cheese or hard boiled egg slices. For a non-GAPS flavouring option serve the soup with a dollop of sour cream.
[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.