(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsVegetable Soups: Lettuce - Rata >  Nettle, Leek & Potato Soup: Gluten Free


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Complete Guide to Gluten-Free & Dairy-Free Cooking
by Glenis Lucas
At a restaurant, many years ago, I tried nettle and potato soup (feeling rather adventurous). I've never forgotten that delicious soup, so please do try this as a spring tonic. Nettles have been used medicinally for centuries. They have a detoxifying action on the body and are iron rich. Their nutrients strengthen the immune system, aiding healing and health. They contain the trace mineral boron, also calcium, magnesium, phosphorus and good quality protein. Use protective gloves to pick the nettles from an unpolluted source. Nettle tea can also be made from the freshly picked leaves and, when cooked as a vegetable, nettles taste rather like spinach.
Serves 2
Prep Time: 20 minutes plus 30 minutes for 3 simmerings


• 75g (2 1/4 oz) (1 cup) leek, the white and yellow part only
• 225g (8 oz} (1 1/2 cups) potato, peeled and diced small
• 25g (1 oz) (1 1/4 tablespoons) dairy-free margarine
• sea salt and freshly ground black pepper
• 455ml (16 fl 02) (2 cups less 1 tablespoon) boiling water
• 20g (3/4 oz) stinging nettle leaves, the new spring growth
• 3 tablespoons unsweetened soya milk

Slice the leeks lengthways and, if necessary, rinse well to remove any soil, shaking well to remove excess water. Slice thinly. Add the prepared leeks and diced potatoes to the melted margarine in a medium saucepan. Season well. Stir to coat evenly then cover and simmer for 9-10 minutes on a very low heat, stirring occasionally to prevent sticking. Add the water, bring to the boil and continue to simmer for a further 13-15 minutes until tender.

Rinse the nettle leaves, cut roughly and add to the soup. Simmer for a further 3-4 minutes. Liquidize the soup then stir in the milk. Season with a little extra pepper to serve.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages