Parsnip Potato Nettle Soup Indian Spiced

1 cup onions, chopped

1 lb parsnips, cubed

2 lbs potatoes, cubed

2 cups stemmed, chopped nettles

Olive oil

Spices that get popped

1 T mustard seeds

1 t whole coriander

1 t whole cumin

Spices that get added next

1 t ground turmeric

½ t ground cumin

½ t ground coriander

Spice added at very end before serving

1 T garam masala

Salt to taste

Fresh fenugreek sprouts or microgreens for garnish (totally optional)

Heat coconut oil in a medium sized soup pot, over med/high heat. Add mustard seeds and wait til they pop. Add whole coriander and cumin and wait til they pop, too.

Add the turmeric, ground coriander and ground cumin. Stir to mix.

Add the onions and saute until cooked.

Add the cubed parsnips and potatoes with enough water to cover. Simmer covered 45 minutes to an hour or more, until vegetables are tender. Add enough water to make a soup consistency that you like. Add stemmed, chopped nettles. Cook until tender, 10 minutes. Blend with a stick blender or mash however you desire. You can leave it a little lumpy or make it smooth!

At the end, add salt to taste and garam masala. Garnish with fenugreek sprouts or micro greens.


David Kingman

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