Nettle soup with Red Mustard Cress

(For 4 servings)

• 1 zucchini
• 2.5 cloves of garlic
• 1 onion
• 2 hands full of nettle leaves (only the leaves)
• 1 hand of chives
• 700ml vegetable stock
• The juice and zest of 1 lemon
• 2 tbsp crème fraiche
• Red Mustard Cress
• Rucola Cress

Cut the zucchini into blocks of about 1cm, chop the onion and chop the garlic cloves. Heat olive oil in a stockpot and add the zucchini, garlic and onion. Fry for about 3 minutes on low heat. Then add the nettle leaves (possibly save a few baby leaves for garnish, which are edible like that!), the chives and half of the cresses. Then pour the stock into the stockpot and cook everything for 11 minutes. Then add the lemon juice and zest, followed by the crème fraiche and puree everything with a hand blender. Season the soup with some salt and pepper.

Garnish with a spoonful of crème fraiche, some olive oil and a handful of cress, along with 1 or 2 nettle baby leaves.

Enjoy your meal!

Source: Grown