This soup is based off a recipe by Raw Chef Dan from Quintessence, a restaurant in New York. It’s one of my go-to staples from my raw vegan days (I’m still majority raw vegan, but I *super love* cooked veggies and quinoa…so, I compromise), and I hope it’ll become one of yours, as well.
After all, it’s the most perfect blend of flavours and so nutritious.
If you are lucky enough to have fresh nettles in your garden, you can dry them and ground them (or just mix the fresh ones in).
Add all the ingredients roughly chopped to your high-speed blender (a Vitamix works best as it will neutralize the stinging formic acid) except for 1 tsp nettle and the pumpkin seed oil.
Blend until warm.
Add the remaining tsp of nettle to the pumpkin seed oil and mix. Drizzle over your soup once it is in its serving bowl.