We’re back in France! Yesterday, in the Loire Valley, we went to pick wild greens for dinner, but there wasn’t much selection, mostly just nettles. So Jolita suggested we have nettle soup. This is what I made, quantities are very approximate, I didn’t weigh anything, I just guessed at the end as it was so good.
- Big bag of nettle tops – maybe about 100g
- 1/2 orange pepper
- 4 soaked sun dried tomatoes
- 20g royal kombu seaweed (I’m sure other seaweed would work)
- 1/4 tsp miso
- olive oil
- few squeezes lemon juice
- 1/2 medium avocado
Put everything except the avocado into the blender. Add a little olive oil and maybe 1/2 a cup of water. Blend well, adding more olive oil or water if you need to make it blend better. Obviously you need to make sure that all the nettles are completely broken down, you don’t want to get stung in your mouth when you eat! Once it is smooth, add the avocado and give it a quick blend until smooth.
Enjoy! Let me know if you make it and how it goes, and if you have any variations.