Ingredients
-
3 tablespoons McEvoy Ranch Organic Extra Virgin Olive Oil
-
1 medium size onion, roughly chopped
-
2 leeks, cleaned and sliced
-
1 medium potato, scrubbed and roughly cubed
-
Sea salt
-
Pepper (optional)
-
3 bunches of nettle leaves removed from stem and rinsed
-
6 cups of water, stock, mineral broth or bone broth
-
Lemon juice and zest for garnish
Instructions
Warm the olive oil in a soup pot.
Add onions, leeks and 1 teaspoon sea salt and pepper if using. Saute covered on a low heat until onions are translucent. Stir frequently and turn down heat if onions are starting to brown. You may add a little water if necessary.
When onions are translucent, add potato and water, stock or broth. Simmer until potato is tender.
Add all the nettles at once. Stir into the hot liquid until nettles have completely wilted.
Blend with an immersion blender until smooth. Alternatively, transfer to a blender and blend until smooth.
Taste and season with lemon juice, zest and additional salt if needed.
