The perfect soup to get your body feeling rejuvenated for spring.
Yield: 3 quarts (96oz), about 8 servings
Serving Size: 8 to 12 oz
1 TBSP avocado oil
1 green garlic or 3 garlic cloves, thin sliced
1 yellow onion or leek, medium diced (4.7oz/ 132g)
1 cup celery, medium diced (6.4oz/181g)
½ inch fresh ginger, minced (.4oz/11g)
1 tsp turmeric powder
12 oz stinging nettles
48 oz chicken bone broth or vegetable broth
Salt + pepper to taste
½ TBSP apple cider vinegar
In a large soup pot over medium heat avocado oil, then add green garlic, onion, celery, ginger and turmeric powder. Season with a pinch of salt and saute for about 8 minutes to soften vegetables.
Add broth to the pot and heat to a gentle simmer.
Add in the nettles, stir and cook on low for about 10 minutes or until vegetables no longer have a bite to them.
Remove from heat and blend soup in a high speed blender until smooth. Finish soup with a splash of apple cider vinegar and season with salt and pepper to taste.
You can freeze any extra soup for up to 6 months.