Roasted Asparagus and Garlic Stinging Nettle Soup
Enjoy the freshest tastes of spring with roasted garlic and asparagus soup filled with nourishing, mineral rich stinging nettles!
Servings: 6 servings
- 5 TB butter divided
- 1 bunch of asparagus tough ends discarded
- 9-10 cloves of garlic about 1 head of garlic
- 1/2 large onion sliced
- 2 cups fresh stinging nettles Be sure to use gloves while handling so you don't get stung. If you don't have access to fresh nettles, you can use about 3/4-1 cup of dried nettles.
- 1 1/2 quarts bone broth
- Sea salt and pepper to taste
- Optional whole yogurt or sour cream to top each bowl of soup fresh raw cream or coconut milk to stir in
- Optional freshly chopped chives to garnish
Pre-heat the oven to 425 degrees.
Toss the asparagus and garlic cloves with 2 TB of butter and sprinkle with sea salt and pepper. Roast in at 425 degree oven for 25 minutes.
While the veggies are roasting, melt 3 TB of butter in a soup pot and add the onions with a big pinch of sea salt. Cook over medium heat for about 7 minutes to soften and sweeten the onion.
Add the fresh stinging nettles to the pot, stir and cook for a couple minutes to wilt.
Add the bone broth and roasted asparagus and garlic, and bring to a simmer for a few minutes.
Use an immersion blender or regular blender to puree the soup. Add sea salt and pepper to taste.
Garnish your bowl of soup with a dollop of whole yogurt or sour cream, or stir in some fresh raw cream or coconut milk. Fresh chopped chives are great too!