Nettle Soup

I make this all the time when the young spring nettles are prolific. It’s an intuitive recipe, no measurements or fuss. Just good, simple, nourishing, easy, ancestral food. The color is insanely vibrant, just what my body craves this time of year.

All you do is simmer a large onion, a large carrot, two stalks celery, a leek or two, and a few small potatoes, in a good amount of bone broth or water in a large pot until vegetables are soft. Then add lots of freshly picked, freshly washed nettles and simmer just a few minutes until nettles wilt. Purée with an immersion blender and season with salt and a squeeze of lemon. I really like adding a dollop of crème fraîche on top if I have it.