Green Power Nettle Soup ( + Spinach Puff Pasty Below)
Spring is the season when all nature wakes up and all greens start to come out. It’s the best time to feed the body with greens. the soup below is a great way to add more greens to your food menu.
Recipe by Jana
Green Power Nettle Soup
- 2-3handful of fresh nettle leaves (use garden gloves and pick the tops)
- 3 handful of spinach
- 5-10 leaves of wild garlic
- 1 cup of green peas
- 1/2 cup of coconut milk
- cumin, sea salt and black pepper to season it
- possible to add any vegetable stock (if you have at hand)
- Put nettle and spinach and wild garlic in the frying pan with a few drops of olive oil for 4-5 minutes.
- Cook the peas for 23 min and drain them.
- Add all 4 ingredients
- In a blender add the coconut milk and 1,5 cup of hot water (or 2 if you like it bit more liquid).
- Blend all with the salt, ground cumin and pepper for 3 minutes or till all gets a gorgeous creamy green colour.
- Serve warm and enjoy the power of spring greens, your liver will be grateful!
Spinach In Puff Pastry
- 1/4 cup pine nuts
- 4 Tbsp unsalted butter
- 2 cups chopped onions
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 14-oz bag frozen chopped spinach, defrosted
- 1 cup grated Gruyere cheese
- 3/4 cup grated Parmesan cheese
- 5 large eggs, divided
- 1 Tbsp unseasoned breadcrumbs
- 2 1/2 tsp salt, divided
- 1 1/4 tsp freshly ground black pepper, divided
- 1/2 tsp ground nutmeg
- 1 Tbsp water
- 2 sheets (1 17.3-oz box) frozen puff pastry, defrosted in refrigerator overnight
- Preheat oven to 375˚F. Line two rimmed baking sheets with parchment paper.
- Spread pine nuts on one of the prepared baking sheets in an even layer. Place in oven and bake until nuts are toasted for about 5-10 minutes, tossing halfway through.
- Heat butter in medium-sized skillet over medium-low heat. Once melted, add onions and cook for 5-7 minutes, until tender. Stir in garlic and cook for 1 more minute. Remove from heat and set aside to cool slightly.
- Lightly beat 4 eggs. Squeeze most of the water out of the spinach and place it in a large bowl. Add the onion mixture, Gruyere, Parmesan, beaten eggs, breadcrumbs, 2 teaspoons salt, 3/4 teaspoons ground black pepper, nutmeg and pine nuts. Mix well.
- In a small bowl, whisk together the remaining egg and water for the egg wash. Set aside.
- Unfold one sheet of puff pastry and place it on the prepared baking sheet. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash.
- Roll out the second sheet of pastry on a floured board until it’s an inch larger in each direction, to make a 11-by-16-inch rectangle. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork.
- Brush the top with egg wash, but don’t let it drip down the sides or the pastry won’t rise. Make three small slits in the pastry, and sprinkle the top with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake for 30-40 minutes, until lightly browned.
- Transfer to a cutting board and cut into 12 pieces. Serve hot.