Spring nettle and spinach soup

Name: Spring nettle and spinach soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300 g young nettle tops; 200 g spinach; 1 onion, diced; 2 tbsp rice; 1 l vegetable stock; 2 tbsp olive oil; 150 g Bulgarian yogurt; 1 egg yolk (optional); dill, salt

A bright green Bulgarian spring classic, finished with yogurt.

VegetarianGluten-freeIn season: nettleIn season: spinach

Prep15 min

Cook25 min

Total40 min

Serves

Approx. per serving: 180 kcal · 8 g protein

Good to know

Pick young nettle tops in spring, wearing gloves. Cooking takes the sting away completely.

Method

Blanch the nettles in boiling water for 1 minute, drain and chop.
Soften the onion in the oil, add the rice and stock and simmer for 12 minutes.
Add the nettles and spinach and cook for 5 minutes more. Blend until smooth if you like.
Whisk the yogurt with the yolk and a ladle of hot soup, then stir it back in off the heat. Season and add dill.

Tap a step to mark it done.

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