Discovering nettle: Health benefits and a soup recipe

Although I have been drinking nettle infusions for a long time, I had never tried a soup made with it. At home, sorrel soup was the spring favourite. However, a few years ago, I tasted nettle soup. I immediately added it to my repertoire of seasonal May dishes. It's delicious and healthy. I've grown so fond of nettle that I also add it to meatballs.

Nettle soup is light and easy to prepare. If you enjoy the aforementioned sorrel or beet green soup, you will like it. It has a distinct, vegetal taste. There are also many health reasons to embrace this plant. However, we often underestimate it and treat it like a weed.

This may be because nettles are associated with their stinging nature. That's why gloves, sharp scissors, and a wicker basket will come in handy when gathering them. You'll find these plants in fields, meadows, and even forests. Of course, you should choose locations away from pollution. The best ones are young plants with firm, intensely green leaves. The top four leaves have the most nutritional value.

Nettle boasts extraordinary health benefits. It is rich in vitamins A, C, and K, as well as minerals such as iron, magnesium, and calcium. These nutrients support the immune system and improve the condition of the skin, hair, and nails, while also offering anti-inflammatory and detoxifying effects on the body.

Additionally, nettle helps regulate blood sugar levels, which is beneficial for people with diabetes. Its antioxidant properties help combat free radicals, slowing the aging process. Nettle also aids the body’s detoxification by supporting the liver and kidneys.

Ingredients:

• 200 grams of nettle leaves and stems,
• 1 litre of vegetable broth,
• 1 onion,
• 1 carrot,
• 4 potatoes,
• 1 tablespoon of butter,
• 1 tablespoon of flour,
• 2 tablespoons of sour cream,
• 1 teaspoon of lemon juice,
• Salt and pepper to taste.

Instructions:

1. Pour boiling water over the nettles, then drain and chop them.
2. Grate the carrot using a coarse grater, peel and dice the potatoes, and finely chop the onion.
3. Sauté the onion in melted butter, then add the flour and mix until thoroughly combined.
4. Add the chopped nettles, grated carrot, and diced potatoes to the pot with the onion and flour. Sauté briefly, then pour in the vegetable broth.
5. Cook the soup for about 25 minutes, or until the vegetables are tender.
6. In a cup, mix the sour cream with a portion of the soup. Then pour it into the boiling soup, stirring constantly to avoid lumps.
7. Season with salt, pepper, and lemon juice.

The nettle soup can be made without potatoes and served with hard-boiled eggs. It also looks lovely when blended into a creamy soup.