Ok, you don’t even have to use Nettles! Â You could use spinach or any other leafy green. Â But, nettle was what I had on hand and boy was the result delicious!! Â (You see the big bottom lip in the picture above? Â I’d just told him I didn’t want him to pretend to be a track-hoe in the stream. Â Bad mommy trying to keep him clean for dinner:-)
I’ve tried out so many nettle soup recipes, only to be disappointed. Â They were either too bland or too watery or just didn’t leave me satisfied…. until this one! Â Not only did I like it, but the hubby and both kids did, too!! Â Win-Win!
So, here’s what you need:
Nettle Sausage SoupÂ (adapted fromÂ 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!) Â Kale, spinach, chard, and greens like these also work well.
- Warm your coconut oil in a pan and add your sausage. Â 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. Â 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!! Â Delicious!