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Nasturtium Soup
A super easy and tasty soup using peppery nasturtium flowers for a punchy flavour.
Ingredients
- 1 cos lettuce or romaine lettuce
- 25 g nasturtiums flowers and leaves
- 25 g butter
- 1 stick celery chopped
- 1 small onion chopped
- 1 clove garlic minced
- 500 ml vegetable stock or chicken stock
- 1 potato peeled and chopped
- 100 ml almond milk or other milk of choice
- Salt and pepper to taste
Instructions
- Chop the lettuce and nasturtiums and set aside.
- Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes.
- Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes.
- Whazz with a stick blender and add the milk and seasoning.
- Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.
Notes
Vegetarian if using vegetable stock, gluten-free.
Serve hot or chilled
Scatter nasturtium flowers and leaves on top to garnish
Nutrition
Calories: 131kcalCarbohydrates: 27gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1103mgPotassium: 609mgFiber: 4gSugar: 6gVitamin A: 1865IUVitamin C: 25mgCalcium: 111mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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