Potato And Nettle Soup

• • 3 handfuls of nettles
  • 3 scallion sticks
  • 3 spring garlic sticks
  • 1 parsnip
  • 3 potatoes
  • 1.5L veggie stock
  • 3 Tbsp cashew cream
  • 2 Tbsp apple-cider vinegar
  • Olive oil for cooking
  • Salt & pepper to taste

• • Start by sauteing the scallion, spring garlic and parsnip in a little bit of olive oil
  • Add the veggie stock
  • Continue with the cubbed potatoes
  • Wait until the soup starts to boil then add the nettles (carefully washed beforehand)
  • Season with salt and pepper to taste, then cover the pot with a lid and let the soup boil until the potatoes are cooked
  • When the potatoes are done, turn off the heat and let the soup cool for about 10 minutes
  • Add the cashew cream and the apple cider vinegar and mix well. That was all. Enjoy!