- 5 tablespoons olive oil
- divided 1 medium onion
- diced 7 garlic cloves minced
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon freshly ground pepper
- 1 .5 teaspoon salt
- 1 bunch of asparagus approximately 10.5 oz. (300 grams), cut into 1-inch pieces
- 1 can of coconut milk
- 5 cups broth (13.5 ounce) or substitute bone broth, vegetable broth or even water
- 5.5 oz. (156 grams) of young fresh nettle leaves
- 1 tablespoon lemon juice more salt and pepper to taste (optional) dash of cream (optional)
- handful of mushrooms (morels, shiitakes, chanterelles, buttons, etc.)minced
- 1 tablespoon butter
- 1 garlic clove, minced
- In a large saucepan heat 3 tablespoons of olive oil on medium heat.
- Once hot, add the onion and sauté until translucent.
- Add two more tablespoons of olive oil, wait a few moments for it to warm up.
- Add the garlic, curry powder, cumin powder, black pepper and salt.
- Sauté for one minute or until aromatic.
- Add the asparagus and cook for 3-5 minutes or until it becomes bright green in color.
- Add the coconut milk and broth (or water) and bring to a boil.
- Add the fresh nettle leaves. Stir well. Cook for 5-7 minutes or until the asparagus is fairly soft.
- Optional mushroom topping:
- While the soup is cooking you can make the optional mushroom topping.
- Heat the butter in a small saucepan.
- Add the garlic and sauté for 30 seconds or until fragrant.
- Add the minced mushrooms and cook until
thoroughly done and tender. Set aside.
- Once the asparagus is soft, turn off the heat on the soup and add the lemon juice.
- Using an immersion blender (or an upright blender) blend on high until thoroughly creamed. (If using an
upright blender be sure to allow steam to escape
while blending to avoid a big hot mess.)
- Add salt and pepper to taste.
- Serve in bowls with a dash of cream (optional) and a couple spoonfuls of mushrooms (optional).
Stinging Nettle (Urtica dioica), often simply called nettle, is one of my favorite springtime treats. Although nettle hides its delicious possibility from many people by covering itself in small stinging hairs, herbalists know that, with just a bit of preparation, nettles are an incredible nutrient-dense food. Many people love nettle, not only for its taste but also because it can help to strengthen bones, teeth and hair.
Nettle leaves also strengthen the urinary system and can help to reduce seasonal allergy symptoms. Scientists have also studied nettle and have shown that a fresh extract of nettle leaf may regulate both blood glucose levels and inflammation levels.
Recipe from www.LearningHerbs.com