Nettle Spinach Elderflower Soup with Croutons
Ingredients
- 1 chopped onion
- olive oil (a bit)
- 3 peeled carrots
- 1 diced large potato
- 2 cloves of garlic
- 1 litre of water
- 2 cups fresh young nettle leaves
- 4 cups spinach
- 1/2 cup chopped parsley
- salt
- pepper
- 3 tablespoons elderflower syrup
Croutons
- 2 cups chopped dried bread
- 3 tablespoons olive oil
- 3 tablespoons elderflower syrup
- juice of 1 lemon
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 teaspoon Himalayan salt
Preparation
Sauté 1 chopped onion in a bit of olive oil.
Add 3 peeled carrots, 1 diced large potato, and 2 cloves of garlic and cook for 5 minutes.
Add 1 litre of water and cook for about 20 minutes.
Add 2 cups of fresh young nettle leaves and cook for 5 minutes.
Add 4 cups of spinach and 1/2 cup of chopped parsley and cook for a further 5 minutes.
Season with salt and pepper and let cool to room temperature.
Add 3 tablespoons of elderflower syrup and stir.
Serve with buckwheat sprouts and croutons.
Croutons
Mix all crouton ingredients together until the bread absorbs the liquid.
Fry in a pan without any additional oil.
