Ingredients
3-4 quarts of a ready-made broth (maybe a homemade bone broth previously frozen) or
Better Than Bouillon (a product okay to use in a pinch, organic and natural and tastes pretty good, comes in different flavors) it’s okay to just use water but make sure to add enough spices for flavor (double spices below)
Sometimes I blend my nettles and yellow dock leaves in the blender the result looks like pesto and place it like that in the pot. In the picture featured the some of the greens are cut and some are blended then added to the pot.
1 bunch or large bowl of nettles from your garden or wild-crafted from the mountains
6-8 young yellow dock leaves easily found in your backyard or alleyway
2 large carrots
1 large leek
1/2 lb shiitakes or baby portabella mushrooms
1 1/2 cups cabbage
2 sweet potatoes
3 cloves of raw garlic
1 tsp salt, or to taste
1 tbsp fresh sage or ½ tsp dried sage x’s two
1/4 tsp pepper
1/2 tsp coriander seed whole or crushed x’s two
1 tbsp Apple cider vinegar
3 tbls of olive oil or avocado oil
1 cup fresh parsley leaves coarsely chopped
Plain whole milk yogurt
Begin with washing and coarsely cutting the greens. Please us rubber gloves to do this for the nettles as the plant has little hairs on it that sting to touch, or if you are like my husband, just do it barehanded for the love of the natural sting and stimulation. Place aside. Cut off the top part of the leek and discard (you can freeze this for a stock pot later). Slice the leek in half and then slice into long pieces. Place the pieces in a water bath (there is a lot of soil in the many layers) and let the dirt sink down. Remove the leeks from the bowl or sink and let them air dry for a little on a cloth.
Next, rinse and slice the mushrooms and cabbage, peel and cube the sweet potatoes. Slice the carrots 1/4 inch on a diagonal so they look like long disks. Crush, peel and mince your garlic. Warm up your soup pot and add the oil. Lightly saute all the vegetables together until you see them start to sweat or you can smell the garlic.
At this point add your veggie broth or water and stir in all your greens, add in the vinegar and spices. Cover and bring to a boil then lower and simmer for a minimum of 30 minutes, you can always cook it longer. Check the soup periodically, you may need to add more broth or water as it evaporates during the cooking process.
About 10 minutes before you serve your soup add the other sage, coriander, and salt to taste, always re-season your food especially soups. Right before serving fold in the parsley. Allow to sit for a few minutes, then serve with a dollop of yogurt. Enjoy!
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