Nettle And Cauliflower Soup – a delicious recipe with nettle leaves, mint leaves, leeks, carrot, blub fennel, cauliflower. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Bring a large pot of salted water to boil. Add nettle and mint leaves and blanch for 2 minutes. (make sure to wear gloves while dealing with raw nettles)
2
Drain and transfer to blender. Make a smooth puree by adding 1/4 cup of cold water. Set aside.
3
Heat olive oil in a big pot. Add chopped leeks, carrot, fennel and garlic. Sweat the vegetables very slowly on low heat until soft, about 15-20 minutes.
4
Add 4 cups of vegetable stock and cauliflower florets, bring to boil. Simmer on low heat for 20 minutes.
5
Remove from heat. Once the mixture is cool enough to handle, puree in blender. Mix with nettle puree. Season with salt and pepper.
6
Arrange desired garnish in a bowl and pour warm soup gently. I have used roasted and raw cauliflower florets with sliced almonds and raisins.
104
kcal
Calories
8
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound stinging nettle leaves, 1/2 cup mint leaves, 2 leeks - chopped, 1 carrot - chopped, and more.
Yes, Nettle And Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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