Ingredients
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300 g Fresh nettles
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1 large, diced Potato
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2 cloves, minced Garlic
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½, diced Onion
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1 liter (or enough to cover the vegetables) Vegetable broth
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1 tablespoon Olive Oil
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to taste Salt
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to taste Pepper
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to taste Lemon juice
Directions
Sauté
In a medium-sized pot, add olive oil and heat it over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
Add Potatoes and Carrots
Add the diced potato to the pot, and pour in the vegetable broth, making sure it covers the vegetables. Season with salt and pepper to taste.
Simmer
Cover the pot and simmer until the vegetables are tender, about 25 minutes. Towards the end of cooking, add the fresh nettles and cook for another 10 minutes until the nettles are tender.
Blend
Use an immersion blender to puree the soup until smooth and creamy. Allow the soup to heat through, then remove from heat.
