Low Fat Nettle and Potato Soup
Experience the fresh, earthy flavors of spring with this *Low Fat Nettle and Potato Soup*, a wholesome and nutrient-packed recipe that’s as delicious as it is nourishing. Featuring tender nettle leaves, hearty potatoes, and a medley of aromatic vegetables like onions, garlic, celery, and carrots, this vibrant soup is brought to life with hints of nutmeg and a splash of zesty lemon juice. Despite its rich, creamy texture, this recipe is naturally low in fat, thanks to the use of a single tablespoon of olive oil and a light vegetable broth. Ready in just 45 minutes, it's perfect for a quick, healthy meal to invigorate your day. This versatile soup is both vegan and gluten-free, making it an ideal choice for a variety of dietary preferences. Serve it as a light starter or a satisfying main dish, and enjoy the unique, wild-spinach flavor of nettles in this comforting bowl of goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams fresh nettle leaves
- 300 grams potatoes
- 1 medium onion
- 2 garlic cloves
- 1 medium carrot
- 1 celery stalk
- 1 liter vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 tablespoon lemon juice
Instructions
Begin by wearing gloves to handle the nettle leaves. Rinse them thoroughly under cold water to remove any dirt or insects.
Peel the potatoes and cut them into small cubes. Set aside.
Chop the onion, garlic cloves, carrot, and celery stalk into small pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened but not browned.
Add the cubed potatoes to the pot and stir them with the other vegetables for a couple of minutes.
Pour in the vegetable broth, increase the heat, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes or until the potatoes are tender.
Add the nettle leaves to the pot and continue to cook for an additional 5 minutes. The nettles will wilt and become tender.
Remove the pot from the heat. Using an immersion blender, purée the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender and purée.
Return the soup to low heat and season with salt, black pepper, and nutmeg. Stir well to incorporate the spices.
Add the lemon juice to the soup and taste, adjusting seasoning if necessary.
Serve the soup hot, optionally garnished with a squeeze of fresh lemon or a sprinkle of nutmeg.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 28.4 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1230 mg | 95% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4606 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
