Ok, you don’t even have to use Nettles! You could use spinach or any other leafy green. But, nettle was what I had on hand and boy was the result delicious!! (You see the big bottom lip in the picture above? I’d just told him I didn’t want him to pretend to be a track-hoe in the stream. Bad mommy trying to keep him clean for dinner:-)
I’ve tried out so many nettle soup recipes, only to be disappointed. They were either too bland or too watery or just didn’t leave me satisfied…. until this one! Not only did I like it, but the hubby and both kids did, too!! Win-Win!
So, here’s what you need:
Nettle Sausage Soup (adapted from this recipe)
- 1-2 pounds of breakfast sausage (if you use links, cut them up into small pieces once they are cooked… I use bulk sausage)
- 1/2 Tbsp coconut oil
- 1 onion, chopped (red or white works fine)
- 1/4 tsp. of salt
- 1 tsp. paprika
- 3 cups of Chicken stock
- One can of full fat coconut milk
- About 4-6 cups of nettles (strip the tender leaves from the tough stock and just use the leaves in the soup… and wear gloves when you touch them!) Kale, spinach, chard, and greens like these also work well.
- Warm your coconut oil in a pan and add your sausage. Cook over medium heat until the sausage is nicely browned.
- Add your chopped onions, salt, and paprika.
- Stir to cook your onions and spices until the onions are softened.
- Add coconut milk and chicken stock and bring it to a simmer.
- Don your gloves and add your nettles stirring in well. The leaves will immediately start to wilt into the soup.
- Simmer for 20 minutes, then eat up!!!
I think this is going to be one for canning up to have on hand year round!! Delicious!