- 2 bunches MGF spring onions
- 1 bag frozen peas
- 4 cups loose MGF spinach(stems and all)
- 1-2 cups nettles
- 3 cups vegetable or chicken stock
- 1 Tbsp. EVOO
- salt & pepper to taste
Chop spring onions and sauté in evoo until they are sweated down and golden brown.
Add frozen peas and stir them in.
Add spinach and allow it to wilt and shrink down.
Carefully add nettles with tongs, avoiding their stings.
Mix all ingredients and sauté for 3-5 minutes.
Add stock, cover and simmer for 15 minutes, then purée the soup with a blender or immersion blender.
Season to taste and serve hot. Feel the power and goodness of all that green!🥦