Raw stinging nettle soup (seriously!)
A delicious and simple raw stinging nettle soup that tastes like a cross between gazpacho and pesto. Nope, you won't get stung!
Servings 6
Ingredients
- 5 cups stinging nettle leaves (no stems) Measured lightly packed, not loose.
- 1 whole Meyer lemon, de-seeded If you don't have a really ripe Meyer lemon, just use zest and juice of your lemon, not pith.
- 1/2 cup organic white miso paste
- 2.5 cups water
- 1/4 cup extra virgin olive oil
Instructions
- Wearing gloves, use kitchen scissors to remove stinging nettle leaves from stems. Compost the stems. Slice and de-seed lemon.
- Place all ingredients into blender and blend until even consistency.
- Serve immediately at room temperature or after cooled in fridge. Garnish with edible seasonal flowers, such as brassica flowers.