Nettle, Mushroom and Spring Greens Soup
- chicken stock & water for the base
- nettle tops
- mustard greens
- mixed mushrooms
- rice noodles
- brown rice miso paste
Back to basics:
- stock & water
- green leafy vegetables
- miso to finish
Put a pot on the hob with stock and water – this will be the base of your soup.
If using nettles, pick them (with gloves), and submerge into boiling water for a minute or two to kill the sting. Drain & chop.
Chop up the rest of the greens, mushrooms, any other veg you’re using and dump them in the pan.
If you have cooked rice noodles left over from another meal, as I did, chuck them in too.
Bring to the boil and simmer for around 5 minutes.
Put in serving bowls and swirl through some miso.
It is early April and I am at home with a cold, some frozen chicken stock and some spelt bread. So I decided to make myself a nutritious but quick and easy soup.
I’ve got loads of nettles coming up and a whole raised bed-ful of mustard greens so I picked a small bowlful of each.
You could probably just chop up the nettles and put them in straight as the hot water will kill the stings, but I prefer to add the extra step to be sure, and also it makes chopping them easier.
I used chicken bone broth I’d made before and frozen, but you can use any kind of stock. Vegetable stock is fine too.
Basically, soups are really easy to play around with – you can substitute/add/experiment – choose things you like to eat and you can’t go far wrong.