Directions:
- Peel and chop the onion, garlic and potatoes.
- In a large saucepan, add a little olive oil and sauté the vegetables for 3 - 4 minutes.
- With gloved hands, trim the nettle leaves from their stems and discard the stems.
- Thoroughly wash the leaves and add them to the saucepan.
- Meanwhile, make the chicken or vegetable stock with the bouillon cube and 1 1/2 pints of boiling water.
- Add the stock to the saucepan and bring to a boil.
- Boil rapidly, uncovered for 15 minutes or until the potatoes are tender enough to break with a fork.
- Add the contents of the saucepan to a blender.
- Blend until the mixture turns into a thick soup.
- Return to the saucepan to keep it hot.
- Season with herbs and stir in the goat's milk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 746 Kcal (3123 kJ) | ||
| Calories from fat | 11.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 2% | |
|---|---|---|---|
| Cholesterol | 3.36mg | 1% | |
| Sodium | 27938.3mg | 1164% | |
| Potassium | 485.93mg | 10% | |
| Total Carbs | 147.85g | 49% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.5mg | 9% | |
| Calcium | 278.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 210.13 Kcal (880 kJ) | ||
| Calories from fat | 3.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 2% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 7869.38mg | 1164% | |
| Potassium | 136.87mg | 10% | |
| Total Carbs | 41.65g | 49% | |
| Sugars | 1.5g | 21% | |
| Dietary Fiber | 1.62g | 23% | |
| Protein | 1.2g | 9% | |
| Vitamin C | 1.3mg | 8% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.4mg | 9% | |
| Calcium | 78.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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