Spring Nettle Tonic

Spring Nettle Tonic

This nourishing soup is best made in early spring when the first nettles appear. Alternately, spinach or kale can be substituted during other seasons. Cashews add a decadent creaminess that appeals to vegans and dairy lovers alike.


Serves 4


2 tbsp ghee or coconut oil
1 cup leeks, chopped
3 cloves garlic, minced
5 cups stinging nettles
5 cups vegetable stock or water
1 cup sprouted cashews or raw, soaked 1 hour, rinsed & drained
2 Tbsp nutritional yeast
2 Tbsp shiro miso
juice of 1 lemon
1-2 tsp sea salt
2 cups broccoli florets
fresh cracked pepper to taste

Mindful Preparation:

1. Sauté leeks in ghee or coconut oil until softened, approximately 5 minutes
2. Add garlic and 1 tsp sea salt, sauté 2 more minutes
3. Add nettles and stock, simmer 10 minutes
4. Blend cashews with nutritional yeast, miso and lemon juice
5. Turn off heat and add blended ingredients
6. Puree soup and return to low heat for 5 minutes before serving – season with sea salt and fresh cracked pepper
7. Add broccoli florets, turn off the heat and allow to sit for 5 minutes to soften the broccoli

Nettles are a wild super food, helping boosting the immune system with high levels of calcium, magnesium, iron, selenium, zinc, potassium, boron, vitamins A, B, C, D, E, and K, bioflavonoids, antioxidants, essential fatty acids, and chlorophyll.

A traditional tonic for the liver, kidneys and digestive system. Nettles can help restore vitality when we are depleted and may help alleviate hay fever.

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