In a western way of life where we spend most of the time inside walls and buildings, these recipes call us to go out to become food collectors! Take this opportunity to enjoy the spring light, the caress of the sun on your face and feel the awakening of nature and of your own body. Ingredients:
150 grams of fresh nettle leaves rinsed.20 grams of ginger finely chopped1 fennel root cut in pieces1 big white sweet potato cut in pieces (you can also use the red one, but will turn your soup to a brown color)1 medium onion chopped in small pieces½ leek chopped in slices1 garlic clove finely chopped1 green apple cut in piecesfew drops of olive oilsalt/pepper to taste
Method: 📷We saute in a few drops of olive oil the ginger, onion, leek and garlic until they release their odors. We add the rest of the veggies and the nettles for a stir and then we cover with water (be careful and to add it slowly so that it doesn’t become too watery) and bring to boil. When our ingredients are cooked, we remove from fire and blend until we have a creamy texture. Add some spicy olive oil and a few drops of lemon at your plate.
Extra tips: You can add other wild greens from your area for a richer result. Greece is full of herbs this season so we like to include a few more in our soup (lapatho, pentanevro, kafkalithra etc)
Serving suggestions: You can grill small pieces of Pleurotus mushrooms and add in your soup as a crispy surprise. Alternatively, you can roast some pine nuts, or sunflower seeds/pumpkin seeds, or make some crouton from your old bread.
