Green soup

There’s something about spring where the body naturally craves foods that are green and that leave you feeling nourished with nutrients. I love working with Nettles for this reason. Loaded with vitamins and minerals, supports liver and gut health making it the perfect plant to work with this time of the year.

INGREDIENTS

Makes 3 servings

4 cups veggie broth (freshly made preferred)

3 cups fresh Nettle leaves (rinse in a colander ahead of time)

1 small sweet potato peeled and cubed

1 cup asparagus chopped

2 tablespoons shallot diced

1inch fresh ginger diced

2 tablespoons olive oil

1tsp digestive spice blend

1 1/4 tsp salt

1/4 tsp black pepper

Garnish

1 avocado sliced

greek style yogurt or creme freche

feta or queso fresco

pepita seeds

lemon or lime wedges

Cilantro or dill

Directions

1. In a medium pot, turn stove to medium heat. Add olive oil, digestive spice blend, ginger, shallot and sweet potato. Sauté for 5 mins then add the asparagus. Sauté for 5 mins. Add the nettles and sauté for another 5 mins. Then add the veggie broth. Bring to boil, reduce heat to med-low for 15mins.

2. Using a ladle, pour mixture into a blender and puree for 30 secs. Pour soup mixture back into the pot and add the salt & pepper. Turn heat to low and simmer for 15mins.

3. Pour soup into bowl and add garnishes. Serve warm with your favorite toasted bread w/ghee. Enjoy!