THE LATEST FROM THREE FARMERS
This recipe come to us courtesy of Rooted Nutrition and Chef Andrea Potter. Check out Rooted Nutrition on Facebook and sign up for one of her amazing cooking classes!
From Chef Potter: “In the spring I use stinging nettles for this soup for a super nourishing soup. The ‘sting’ goes away after 30 seconds or less in the hot water. Nettle is an intensely nutritious food! It is very high in iron and vitamin C, amongst many other vitamins and minerals. Like super-powered spinach; they are a cleansing food and a nutritional powerhouse! In the summer I use mustard greens, spinach or watercress, and in the winter I use kale.”
- 2-3 tbsp camelina oil
- 2 large starchy (russet or table) potatoes, peeled and chopped (could also try sweet potatoes)
- 1 medium sized onion, chopped
- 1 medium head of garlic, roasted
- 4 cups of packed of greens, stems removed, washed. *For nettles, do all picking and prep work with heavy gardening or rubber dish gloves! OR use kale, spinach, mustard greens, turnip greens etc. Just wash them and discard any tough stems.*
- Stock or water, to just cover. Start with 1 ½ litres and add more if needed after blending.
- sea salt to taste OR season with miso in lieu of some of the salt
- 2-4 sprigs of fresh thyme or about 2 tsp dried thyme
- 1 bay leaf
Roast garlic by cutting off the very top, drizzle in a little camelina oil and wrap in foil. Bake at 350F for about 40 minutes, until soft. Squeeze out garlic from the skins once cooled.
Meanwhile, cook potatoes and onion in oil over medium heat until onions are translucent and smell divine. Cook until potatoes can be pierced by a knife. Add stock or water and bring to a simmer
When potatoes are totally cooked, add your greens, stir, and take the soup off of the heat right away (unless you are using collards, then cook them out until tender.) Season the soup with salt and/or miso. Cool and then blend until smooth.
Heat some soup up, taste again for seasoning and garnish with cilantro, chives, parsley or pesto. Try some of the Three Farmers Sea Salt & Lime Roasted Chickpeas as a topper for a nice crunch.