I was introduced to stinging nettle about a year ago via my favorite food podcast, Last Chance Foods. I was instantly sold on this green that folks claim cure seasonal allergies. Being that I’m allergic to just about everything, I quickly went on a mad hunt to find this magical wild plant, but I didn’t have much luck. It’s now a year later and as I was walking through the farmers market today, I finally spotted it. I grabbed a big bunch and headed home to make some nettle soup.

During my eager hunt to find nettle last year, I came across quite a few soup recipes. I decided to combine a few that I had found and make this with potatoes, sorrel and leeks. It turned out beautifully. Of course I couldn’t resist topping it off with a little truffle oil, and in an effort to focus on vegan cooking, I omitted the cream most recipes called for an drizzled some cashew cream on top. I have yet to confirm the effect of the nettle on my allergies, but I’m hoping to awake tomorrow with my nose a bit less congested and my throat a bit less itchy. Here’s how to make it…

2 small to medium potatoes – cut into quarters
one leek – white and light green parts only – chopped
big handful of nettle leaves (I left on stems)
2 tbs vegan butter (or oil of your choice)
2 cloves of garlic – peeled and left whole
1 medium shallot – peeled and left whole
1 small handful of sorrel – about 4 or 5 leaves
1/2 cup vegetable broth – add more if you’d like the soup to be a bit thinner
Salt and pepper to taste

Saute leeks in vegan butter (or oil of your choice) until soft – about 10 minutes.
Add water (enough to cover potatoes once you add them) and bring to boil. Add in potatoes, a few good pinches of salt, garlic and shallot and let cook until potatoes are soft – about 15-20 minutes. Add the nettles and let cook until wilted – about 5 minutes (make sure nettles are completely submerged in water).

Strain and discard the water. Add all ingredients to blender with vegetable broth and sorrel. Blend until smooth, adding more vegetable broth as needed. Season with salt and pepper. If you prefer a creamier taste, add a bit of cream or cashew cream. Top with truffle oil if desired and serve.