Today i decided to do a what’s being eaten in Juliette’s Kitchen post to help give people interesting ideas on meals to cook as i know it can be a chore coming up with new ideas.
So today i made a nettle and watercress soup. This is filled with iron and iodine, vitamin a, c and e.
to make this soup its really simple..
Nettle and Watercress Soup
start by sauteing one leek
1 tsp fresh grated horseradish (great time to thin your crop in the garden)
1 tbs coconut oil or olive oil
when the leeks are soft then add in the nettles 1 cup
and 2 small potatoes diced
1 carrot diced
all with 1/2 pint vegetable stock
let this cook for approx 30 mins simmering – you may need to top up the water if its running out. You want the veggies to be covered
Next you add a cup full of watercress for the last 2 minutes.
Then take off the stove and blend and season to taste
A delicious and nutritious soup