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🍲 Creamy Spinach and Nettle Soup

248 kcal · 30 min · 4 servings

Ingredients

• 400 g spinach
• 400 g young nettle
• salt
• 1 onion
• 2 garlic cloves
• 2 tbsp butter
• 2 tbsp whole wheat flour
• 1 splash apple juice (or vegetable broth)
• 600 ml vegetable broth
• 200 ml soy cream (or cooking cream)
• nutmeg
• 2 tbsp sour cream

Instructions

1. 1. Wash the spinach and nettles thoroughly.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the spinach and nettles to the boiling water for a short time (this is called blanching).
4. 4. Remove the vegetables from the water immediately and let them drain.
5. 5. Finely chop the spinach and nettles.
6. 6. Peel the onion and the garlic.
7. 7. Dice the onion and garlic into small cubes.
8. 8. Heat the butter in a pot.
9. 9. Sauté the onions and garlic in the hot butter.
10. 10. Dust the vegetable mixture with flour.
11. 11. Let the mixture foam briefly.
12. 12. Deglaze the mixture with the juice.
13. 13. Stir in the broth and the cream.
14. 14. Simmer the soup over low heat for about 10 minutes, stirring occasionally.
15. 15. Add the chopped spinach and nettles to the soup.
16. 16. Puree the soup until smooth.
17. 17. Add a little more broth if the soup is too thick.
18. 18. Let the soup simmer further if it is too thin.
19. 19. Season the soup with salt and nutmeg.
20. 20. Stir in the sour cream at the end.

Nutrition per serving

• kcal: 248
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 9 g