FROM RO’S KITCHEN · NOSH ROCKS COOKBOOK
Foraged Nettle and Leek Soup
Fresh nettle shoots, seasonal leeks and oyster mushrooms in a nourishing autumn bowl.
Ingredients
Method
- Melt the butter, ghee or oil and sauté the leeks until soft.
- Add the mushrooms and cook until soft.
- Add the water and bring to the boil.
- Add the nettles and cook briefly, until wilted.
- Remove from the heat, cool slightly and blend. Season and serve.
Notes
Serve with Noshy Nut Bread.
Read Ro’s original kitchen notes
Beautiful autumn morning! The mild weather brings out fresh nettle shoots, perfect for making a really nutritious low-carb soup. Add in some seasonal leeks and oyster mushrooms and you have a delicious, tasty, feast! Nettles have many vitamins, minerals and anti-oxidants as well many purported health benefits such as reduced inflammation and hay fever relief.
Ingredients:
2 Leeks- green and white cut into smallish pieces
250g of Oyster (pleurotes in French) chopped
Couple of large handfuls of nettle leaves
Couple of dollops of butter, ghee, coconut oil or olive oil
1 litre of water
Salt and white pepper to taste
Method: Melt the oil and sauté the leeks until soft. Add in the mushrooms and cook until soft. Add the water and bring to the boil before adding in the nettles. Cook briefly until the nettles are wilted. Remove from the heat, cool and then blend. Serve with Noshy Nut Bread!
Ingredients:
2 Leeks- green and white cut into smallish pieces
250g of Oyster (pleurotes in French) chopped
Couple of large handfuls of nettle leaves
Couple of dollops of butter, ghee, coconut oil or olive oil
1 litre of water
Salt and white pepper to taste
Method: Melt the oil and sauté the leeks until soft. Add in the mushrooms and cook until soft. Add the water and bring to the boil before adding in the nettles. Cook briefly until the nettles are wilted. Remove from the heat, cool and then blend. Serve with Noshy Nut Bread!