With this delicious recipe, you use the best of your garden and wild edible plants. Our ancestors used to add wild foods in their meals because there wasn’t enough crops from the garden. Easy to prepare, enjoy!
2 large (washed) potatoes cut up small with skin on
10 cups water
4 cups thinly sliced leeks
1/2 cup dried stinging nettle (or equivalent fresh)
Handful of fresh finely chopped dandelions
Handful of dried or fresh (washed) red clovers
2 tsp. of dried thyme (or equivalent fresh)
1 tsp. salt
1 tsp. pepper
3 tsp. garlic powder
3 tsp. dulce flakes (reserve one teaspoon for garnishing)
In one pot bring potatoes to a boil. Once par-boiled, drain and rinse.
In a large pot, pour in water, add stinging nettle. Bring to a boil. Lower temperature and add all remaining ingredients (including potatoes). Stir well. Simmer 30 minutes.
Place soup mixture in a blender and turn on low for 10-20 seconds. Pour into bowls and garnish with dulce flakes. (Garnish with fresh parsley as well if you have it!)