Stinging nettles – the forgotten superfood?
This is an old Slovakian recipe passed down from Peters late Grandmother, to his Mother and then finally on to him. We are really pleased that he shared this traditional recipe with us so we can pass it on to all of you, we hope you enjoy!
In Slovakia, foraging is more of a normal way of life and for centuries they have been using the plants around them to benefit and sustain themselves.
Stinging nettle has a bit of a bad reputation for itself because of its nasty sting, however it’s one of the most nutritious plants found out in the wild and is popular in Western herbal therapies, making it a perfect accompaniment to our full-spectrum CBD.
CBD Stinging Nettle and Watercress Soup
Serves 4 people
- 1 tbsp olive oil, plus extra for drizzling
- 2 shallot onions, chopped
- 1 leek, washed and finely sliced
- 3 large floury potatoes (Maris Piper or similar), thinly sliced
- 1l vegetable stock
- 500g stinging nettles, washed, leaves picked (see tips below)
- 200g water cress
- 1tsp nutmeg
- 1 tsp smoked paprika
- ½ garlic clove
- 3 drops of CBD oil
Boil the potatoes in the vegetable stock until soft and fluffy. Meanwhile heat the oil in a large saucepan over a medium heat. Add the onion, garlic and leek, and cook for 15 mins until the vegetables start to sweat and soften. Add the stock and potatoes and cook for a further 10-15 mins.
Add the nettle leaves and watercress, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the nutmeg, CBD oil, and seasoning. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
Warning – Stinging Nettles
These grow everywhere and are best eaten before they flower in May. Wear gloves to save yourself getting stung – I find that a pair of washing-up gloves gives you lots of control over your picking, as well as shielding the top of your arms if you’re in a T-shirt. Wash the nettles well before cooking and avoid getting any by big road or pathways.