Stinging Nettle Soup Recipe

So pleased to have found a rambunctious patch of Nettle goodness nearby.  It will provide our growing family with an abundance of nutritious greens in the months ahead.  Today's harvest, much like yesterday's, was largely made into this amazing tonic soup:

Chef MyKLove's Stinging Nettle (Urtica dioica) Soup

1 Large Onion
1 Bulb of Garlic (10ish cloves)
1/4 cup Extra Virgin Olive Oil
1Tbsp Virgin Coconut Oil (optional)
2lbs tubers and/or roots
2lbs Stinging Nettle (Urtica dioica) tops
1 Gallon Pure Water
1tsp sea salt (to taste)

I sautee the minced Garlic and diced Onions in EV Olive Oil until they're translucent, throw in the coarsely chopped tubers/roots (today was Parsnips, ytd was Potatoes) and the Nettles which I've sliced up with scissors.  I fry this mix about 'till the Nettles begin to soften slightly... not too long, and then add the gallon of H2O.  Pshhhhhhhhhhht!  Get it boiling and then simmer for fourty minutes.  About halfway through, I stick in an electric handblender and randomly chop it up.  I haven't tried yet but it would probably cream up nicely.

The rest of today's harvest went into the dehydrator.

Oh  beLoved Nettle!  It feels especially  wonderfull to have an abundance of this  ally with us ... and especially this early in the spring.