Thus is a reposting and revision of an earlier post. I added some additional spices and this serving has cottage cheese and olive oil garnish with a little dill from an earlier garden. Every spring I try and harvest the young nettle leaves before the weed and its irritating sting can harm visitors. You may remember that it was the humble nettle that sustained Patriarch Milarepa in his mountain cave. It is said his skin turned green from this diet. Although the photo below of this great holy being is not green, he is often portrayed as such. Vasundhara, Malati, and I enjoyed this soup for breakfast this morning, but we do not need to worry about changing colors nor do you, unless that is all you eat. I hope you can enjoy this delicious and very nutritious dish.
Ingredients:
- 1 Tbsp Olive oil or butter
- 1/2 Tbsp Mushroom broth powder
- 1 1/2 Tbsp Nutritional yeast
- 1/2 Cup Sliced mushrooms
- 4 Medium, peeled, chopped potatoes
- 2 1/2 Cups Water or stock
- Pinch nutmeg
- pinch gochugaru (Korean chili flakes)
- Nettle leaves, coarse stems removed
- 1 Cup Milk (optional) or add more water
- Salt and pepper to taste
- lemon pepper to taste
- Sour cream for optional garnish
- fresh or dry dill leaves, diced for garnish
- cottage cheese may be added for more protein
Directions:
Sauté onion in butter and/or oil in soup pot until translucent; add mushroom broth powder and yeast. Add mushrooms and fry until golden. Add peeled & chopped potatoes, water, and nettles to fill pot (or as many as you can find. They will cook down). Cook 10-15 minutes until potatoes are soft. Mash some of the potatoes to thicken soup. You may blend, if you want a smooth soup. Milk or soymilk should be added just before serving and reheat, but do not boil. Season to taste with salt & black pepper. Spinach, chard, carrots or other vegetables may also be used, if nettles are not available or the soup is very good with just potatoes. Pinch of nutmeg is optional.
2-3 servings.
Posted originally on April 21, 2021.
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