Prep time: 20 min.
Cook time: 30 min.
olive oil, as needed
sea salt, as needed
1 small yellow onion, rough chopped
1 clove garlic, smashed
small pinch of ground nutmeg
1 med. apple, peeled, cored, and rough chopped
5 med. Yukon Gold potatoes, peeled and sliced 1/2 “
1T. white balsamic vinegar (I used “pear-infused white balsamic”)
1 qt. water (+more as needed)
tops and leaves from ~10 wild nettle plants, washed
In medium saucepot, heat about 1 T. olive oil over medium-low heat. Add onion, garlic, nutmeg, and a pinch of salt. Cook for about 5 minutes, stirring often. Once onions lightly brown, add apple and potatoes. Saute for a minute or 2. Deglaze with white balsamic. Cook 1 min. Add water to barely cover potatoes and apples. Reduce heat to low, cover, & simmer for appx. 25 min. or until potatoes are softened. Add nettles and simmer for 1-2 minutes. Transfer to blender and blend well, until smooth and minty green in color. (Be careful blending the hot soup!) Season to taste with sea salt and serve drizzled with olive oil. Enjoy!