Carolines
-
Cape Green Foragers Soup

Hi Stephan, I thought I would try your nettle soup recipe. I made my Cape green foragers soup like yours without leeks and with a bunch of sour sorrel and natural yoghurt as a garnish, it was deliciously nutritious 

and a beautiful deep green. The soup is healthy, easy to prepare most of the ingredients were grown in my own garden.


Preparation time: 40 minutes 
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Cooking time: at least 20 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 Hour
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Grade of Difficulty: easy




This soup recipe was posted by Caroline from Cape Town from South Africa -

Check out her home gardening website to learn how to grow your own organic food, save water and much more

Ingredients
for
Carolines
Cape Green Foragers Soup

Nettles and sorrel plants in my back garden to be harvested for my soup.Nettles and sorrel plants in my back garden to be harvested for my soup.
  • nettles (de rooted and chopped in a processor)
  • a bunch of Cape sorrel (Oxalis pes-caprae, a tall sorrel with yellow flowers, locally known as Suurings for their mouth twisting sourness)
  • a dash of olive oil and fruit vinegar for blending the sorrel
  • one onion, chopped
  • four garlic cloves, crushed
  • a beef stock cube
  • ground pepper to taste
  • salt to taste
  • natural yoghurt
Freshly harvested Nettle plantsFreshly harvested Nettle plants

Directions

Roots of freshly harvested sorrel plants will be chopped off with a sharp knife.Roots of freshly harvested sorrel plants will be chopped off with a sharp knife.
  • pull up or cut the nettles and a handful of sorrel 
  • wash them thoroughly and strip the leaves off the fibrous thick stalks of the nettles, and cut the roots of both greens
  • put leaves in a food processor with some water, and a dash of oil and vinegar to make it wet enough to blend
  • then boil with the added water to dissolve the beef stock cube for twenty minutes, adding the other ingredients as you go
  • garnish with yoghurt when serving.

Thank you for introducing me to this lovely old Scottish recipe that I've given a local twist with the sour sorrel. It has changed the way I weed the garden, from a negative chore, to a positive harvest. I am going to add bone broth to the soup today, as I've a feeling it will harmonize beautifully.




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