Spring Tonic Soup

5 from 1 vote

This is a wonderful introduction to the world of wild foods. Make sure to use nettles harvested early in the spring, before they flower. Dandelion greens are best when they are "young", as well.

Servings:

Calories: 116kcal

Ingredients

2 cups fresh nettle tops chopped
1 1/2 cups fresh dandelion greens chopped
1/2 cup ramps chopped
2 cups water
1 onion chopped
2 tbsp olive oil
2 turnips chopped (about 1 cup), or use 2-3 chopped carrots
2 cups kabocha squash chopped, or use a different winter squash, or chopped sweet, red, or white potatoes
6 cups water
Miso to taste optional

Instructions

Wash and chop greens. Simmer in 2 cups water (or as much as you need to cover them) until very tender (about 15 minutes).
Saute onion in olive oil over medium heat until golden. Add the onion, along with the ramps, turnips and squash, to the nettles and dandelion greens. Add 6 cups water and simmer for 30 minutes until vegetables are very tender.
Turn off water and stir in miso to taste (I used about 2 tablespoons of a sweet white miso, but you can use any type of miso, and you may like this with a little more) right before serving.

Nutrition