Stinging nettle soup is not only a tasty alternative to the commonly known soups it is as well full with healthy benefits and very affordable. The plants are perennials and native to Europe, Asia,
North Africa and parts of North America and has been introduced to many other countries around the world. As most of us who grew up in areas where these plants were common have been stung by those plants probably quite a lot of times we often developed a dislike for those leafy herbs. But once we look a little deeper into the properties of the stinging nettle we will find out that it has actually quite a lot of health benefits attributed to it. The leaves and stem are supposed to be beneficial for the skin, act as an antiallergenic, prevent prostate growth and help to lower
blood pressure and blood sugar levels. Once the plants are boiled they loose their sting and can be enjoyed for consumption. They are most commonly used in teas but are a real treat in a soup as well.
We do have lots of them growing in our garden and can pick them regularly. For this soup recipe we used young plants and stems but removed all the tougher stems that would stay stringy and not soften during the short cooking time.
Preparation time: 15 minutes
Cooking time: at least 30 minutes
Resting time: 0 minutes
Total time needed: at least 45 minutes
Grade of Difficulty: easy
This recipe was inspired by "Always cooking something" you can find her recipe here
Serve Stinging nettle soup hot with buttered slices of freshly baked bread.
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