# What You'll Need:
→ Greens
01 - 7 oz fresh nettle leaves (handle with gloves)
02 - 1.75 oz baby spinach
→ Vegetables
03 - 1 medium onion, diced
04 - 1 medium leek, sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 medium carrot, diced
→ Liquids
08 - 4.2 cups vegetable stock (gluten-free optional)
09 - 3.4 fl oz coconut milk
→ Seasonings & Flavor
10 - 1 tbsp olive oil
11 - 1/2 tsp ground cumin
12 - 1/4 tsp chili flakes
13 - Freshly ground black pepper, to taste
14 - Sea salt, to taste
15 - Juice of half a lemon
→ Garnish (optional)
16 - Greek yogurt or plant-based yogurt
17 - Toasted pumpkin seeds
18 - Fresh parsley and chives
# How-To Steps:
01 - Wearing gloves, rinse and trim nettle leaves, removing any tough stems.
02 - Heat olive oil in a large pot over medium heat. Add onion, leek, carrot, and garlic; sauté for 4 minutes until softened.
03 - Incorporate diced potatoes, ground cumin, and chili flakes; cook for 2 minutes while stirring.
04 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes until potatoes are tender.
05 - Mix in nettles and baby spinach. Simmer an additional 5 minutes until greens wilt.
06 - Remove from heat and blend the soup to desired smoothness using an immersion blender.
07 - Stir in coconut milk and lemon juice. Season with salt and pepper. Reheat gently if necessary.
08 - Ladle hot into bowls and garnish with yogurt, toasted pumpkin seeds, and fresh herbs as desired.
