brennnessel soup




500g fresh stinging nettle

1 onion

1 tbsp coconut oil

4 tbsp creamed coconut

1 tsp salt but adjust to your taste

1 tsp 'basengewürz' from sonnentor

1 hint of ground cardamom

1 dash of ground cumin

10 fresh wild garlic leaves or 1 tsp fresh wild garlic pesto

1 pint of water


cut onions and fry them in coconut oil, add all the spices, roast them for a few seconds and add the water. then add the stinging nettle and simmer for about 8-10min. be careful that the stinging nettle doesn't lose its great green colour. to finish, add the creamed coconut and wild garlic and blend! add salt to taste.