Welcome to the Festival of Food Carnival. In celebration of the New Year and Healthy Starts, we’re sharing recipe ideas for healthy, nourishing recipes or anything you would enjoy this time of year. Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.
It wont be long now till we start seeing subtle signs of spring all around us, and when that time comes, so will the brand new crop of Nettles. Yes, Stinging Nettles. They grow in abundance all around us, and are regarded as a weed, but nettles, apart from being very tasty when prepared the right way, offer a wealth of nutrition and are a super food to get you through the winter to spring season changes.
Nettles are a rich green colour, revealing their extremely high iron and chlorophyll content. It is also very high in the minerals calcium, magnesium, silicon, sulphur,
copper, chromium, zinc, cobalt, potassium and phosphorus. Nettles also contain high amounts of vitamins A, C, D, E, and K as well as riboflavin and thiamine.
Nettle soup can be your best friend in the final trimester of pregnancy as you prepare your body for birth, and need to bulk up on blood-clotting vitamin K, which also then transfers to your baby through your breastmilk.
This recipe is my favourite for Nettle Soup, so as the seasons start to change, soon, dress warmly, and take a walk with a grocery bag, a thick pair of gloves and some scissors, and pick your dinner.
Nutritious Nettle Soup
- Nettles, about half a grocery bag full
- 4 medium sized potatoes
- 1 onion
- Water, to cover
- Tablespoon of grated ginger
- 2 cloves garlic, crushed
- Salt & pepper to taste
- Olive oil
- Cream, to taste
- Heat the olive oil.
- Add the onion, garlic, potatoes and ginger, and fry gently till the onion is translucent and the potatoes are slightly crispy.
- Using gloves if you’re touching the raw nettles, add the nettles to the pot and cover with water.
- Cook until the potatoes are softened, then blitz the mixture in a food processor or blender.
- Add salt and pepper to taste, and dish up.
- Swirl a small amount of cream into the soup to thicken it a little, and serve with fresh multigrain flatbread for a real treat.
Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.
- Sarah at Why Food Works shares Guilt Free Ranch Dip. Food is more fun when dunked, and kids eat more veggies with dip – use this high-protein, low-fat, Ranch-flavored spread at picnics, parties, and meals! You can also find Sarah on Facebook.
- Christina at The Hippy Homemaker shares her tasty vegan Black Bean and Barley Salad With a Cilantro Lime Dressing, a low-fat meal that packs a real flavor punch! You can also find Christine on Facebook.
- Bianca at the Pierogie Mama shares a quick and simple recipe for roasting cauliflower. Garlic, olive oil and Parmesan cheese make anything taste amazing!You can also find Bianca on Facebook.
- Have a blender? Then That Mama Gretchen says it’s time to gather your veggies and plan a Mexican fiesta to debut this skinny version of taco soup. You can also find That Mama Gretchen on Facebook.
- Lindy at Poppy Soap Co. shared an incredibly easy Herb Rice recipe that makes a great pantry staple! You can also find Lindy on Facebook.
- Luschka at Diary of a First Child loves foraging for her food, and this Nettle Soup recipe is a great immune boost for the changing season. You can also fine Luschka on Facebook.
- Mari at Honey on the Bum shares her love of beet kvass, a daily drink that holds particular importance in the winter.
- Destany and They Are All of Me shares her recipe for low-fat healthy smoothies that taste just like dessert.
- Lauren at Hobo Mama offers a nut-buttery, chocolatey treat that tastes indulgent while being grain- and sugar-free. You can also find Hobo Mama on Facebook.
- Jennifer at Hybrid Rasta Mama shares a super easy, fix it and freeze it Curried Lentil Soup In A Jar! You can also find Jennifer on Facebook.
Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.