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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 raw cashews, soaked 1 hour, rinsed and drained
1 Tbsp nutritional yeast
1 Tbsp shiro miso
juice of 1 lemon
1-2 tsp sea salt
2 cups broccoli florets
fresh cracked pepper to taste

Mindful Preparation:

1. SautΓ© leeks in ghee or coconut oil until softened, approximately 5 minutes
2. Add garlic and 1 tsp sea salt, sautΓ© 2 more minutes
3. Add nettles and stock, simmer 10 minutes
4. Blend soaked 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

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